Caramel Chocolate Trifle
(from: Taste of Home Annual Recipes 2007)

1 pkg. (9 oz) devils food cake mix
2 pkg. (3.9 oz. each) instant chocolate pudding mix
1 carton (12 oz) frozen whipped topping, thawed
1 jar (12-1/4 oz) caramel ice cream topping
1 pkg. (1-1/2 or 8 oz) English toffee bits or almond brickle chips

Prepare and bake cake using cake box directions. Cool on wire rack. Prepare pudding according to package directions.
Cut cake into 1-1/2 inch cubes; place half of the cubes in a 3 qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.