2 pkg. (3.9 oz. each) instant chocolate pudding mix
1 carton (12 oz.) frozen whipped topping, thawed
1 jar (12-1/4 oz.) caramel ice cream topping
1 pkg. (7-1/2 or 8 oz.) English toffee bits or almond brickle chips
Cut cake into 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.