1 (18.25-ounce) package devil's food cake mix
1 1/3 cups water
2 tablespoons vegetable oil
2 large eggs
3 cups cold fat-free milk
1 (5.9-ounce) package chocolate instant pudding mix
1/2 cup Kahlúa (coffee-flavored liqueur) or 1/2 cup strong brewed coffee
1 (8-ounce) carton frozen fat-free whipped topping, thawed
1/2 cup chopped English toffee bits
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Poke holes in the cake with a fork. Pour Kahlua or coffee over cake and let cool in pan.
Combine milk and pudding mix in a medium bowl; prepare according to package directions.
Tear or cut half of cake into pieces; place in a 3-quart bowl or trifle dish; top with half of pudding, whipped topping, and toffee bits. Repeat procedure with remaining cake, pudding, whipped topping, and toffee bits. Cover; chill at least 4 hours.
Yield: 16 servings, 375 calories; 4.8g fat, 4 g carbohydrate