Prepare the cake according to the package directions for a 9x13 inch cake.

Cool thoroughly.

Prick the entire top of the cake with a fork. Pour coffee liqueur over

the cake and allow it to soak in. Wrap the cake with plastic and

refrigerate for at least 3 hours. Slice the cake into 1-inch thick

pieces.

LIne the bottom of a large glass trifle 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. Refrigerate until ready to serve.

Assemble the trifle shortly before serving or it will get soggy.

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.