Contributed by Allison Christensen
1 pkg (9oz) devil's food cake mix
2 pkgs (12 oz) instant chocolate pudding mix
1 carton (12 oz) frozen whipped topping
1 jar (12-1/4oz) caramel ice cream topping
1 pkg English toffee bits or almond brickle chips
Prepare and bake cake according to package directions for an 8 in square baking pan. Cool on wire rack. Prepare pudding according to package directions.
Cut cake into 1-1 1/2 in 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.
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