• 1 chocolate cake baked in 9 x 13 pan
• 2  (3.9 ounce) packages cooked chocolate pudding mix
• 4 cups milk
• 1 (16-ounce) carton frozen whipped topping, thawed
• 1  (8-ounce) bag Heath toffee bits

Bake cake according to directions. Cool. Prepare pudding and allow to cool. Crumble cake with a fork. Layer in a trifle bowl half of cake, pudding, whipped topping and heath bits Repeat layers. Refrigerate 1-2 hours before serving.