Recipe from:  Goodies Gone Gluten Free

Slightly Adapted from: Paula Deen

1 box of gluten free chocolate cake mix (I used Betty Crocker) or homemade GF cake 

2 cups fudge sauce, recipe follows, or 1 16 oz. jar fudge sauce (I always do the homemade)

3 chocolate covered toffee candy bars, broken into pieces

1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar

Prepare the cake according to the package directions for a 9 x 13 cake.  Cool thoroughly.  Slice the cake into 1-inch thick pieces.

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 1/4 of the candy bar bits, then 1/3 of the whipped cream.  Repeat layering 2 more times ending with fudge sauce and candy bits.  Top with whipped cream and candy bits for garnish.  Refrigerate until ready to serve.  Assemble the trifle shortly before serving or it will get soggy.

Hot Fudge Sauce:

1 (4-ounce) bar German Chocolate

1/2 ounce unsweetened chocolate

8 tablespoons (1 stick) butter

3 cups powdered sugar

1 2/3 cups evaporated milk

1 1/4 tsp. vanilla

To make the sauce: Melt the German Chocolate with the butter in a saucepan over very low heat.  Stir in the powdered sugar, alternating with evaporated milk and blending well.  Stirring constantly, bring the mixture to a simmer over medium heat.  Simmer until the mixture becomes thick and creamy.  About 8 minutes.  Stir in the vanilla.