Decadent Chocolate Trifle

1 box chocolate cake mix (complete as per instructions on box)
1/4 cup semi sweet mini chocolate chips
7 oz. sweetened condensed milk
7 oz. caramel ice cream topping (plus more for garnish)
4 Skor or Heath candy bars, chopped
2 (8oz) tubs Cool Whip Lite whipped topping

Prepare cake mix according to box directions and fold in semisweet chocolate chips before spreading batter into pan.  Bake as directed.  Set aside to cool.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.  Using a skewer or the handle of a spoon, poke holes across the top of the cake every 1-2 inches.  Slowly pour the warm caramel topping mixture over the top of the cake, letting it sink into the holes.  Cover and refrigerate until just before serving.  (Best to do this step the night before.)

Just before serving, assemble dessert in a large glass trifle or serving bowl.  Cut cake into chunks and layer evenly across the bottom of bowl, top with a layer of Cool Whip and a small amount of chopped candy bars (reserve some for garnish) - repeat layers, ending with Cool Whip topping.  Top with reserved chopped candy bars and drizzle with caramel topping if desired.