1 package devil's food cake mix
2 packages instant chocolate pudding
1 carton frozen whipped topping, thawed
1 jar caramel ice cream topping
1 package English toffee bits or almond brickle chips
Prepare and bake cake according to package directions for 8 inch baking pan. Cool on a wire rack. Prepare pudding according to package directions.
Cut cake into cubes, place half of the cubes into a 3 quart 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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