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“From The Wichita Eagle - they give creds to Paula Deen, "the Southern Cooking Goddess". It's gotta be good & besides, aren't chocolate & toffee two of the greatest things? I am posting the Fudge sauce separately & will link together. Cook's Note: Assemble the trifle shortly before serving or it will get soggy. (As if soggy would stop me, right!). Cook & prep times do NOT include cake cooling time - make it early in the day or even the night before.”

Ingredients Nutrition

  • 18 ounces chocolate cake mix (1 box)
  • 12 cup coffee liqueur
  • 2 cups fudge sauce
  • 3 Heath candy bars, broken into pieces (Skor OK too)
  • 1 12 cups heavy cream, whipped
  • 13 cup sugar


  1. Prepare the cake according to the package directions for a 9x13-inch cake. Cool thoroughly.
  2. Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak inches Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces.
  3. Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with ¼ of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve.

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