1 (18.25 oz) package light devil's food cake mix
1 1/3 cups water
2 tbs vegetable oil
2 large egg whites
1 large egg
cooking spray
3 cups cold skim milk
1 (3.9 oz) package chocolate instant pudding (do NOT substitute fat free or sugar free)
1/2 cup Kahlua (coffee flavored liqueur) or 1/2 cup strong brewed coffee
1 (8 ounce) carton fat free whipped topping, thawed
1/2 cup chopped reduced-fat chocolate toffee crisp bars (about 4 bars) (such as Hershey's Sweet Escapes)

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 13x9 inch baking pan coated with cooking spray. Bake at 350 for 25 minutes or until a wooden toothpick
inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

Combine milk and pudding mix in a medium bowl; prepare according to package directions.

Tear cake into bite-sized pieces. Place half of cake pieces in a 3-quart clear, glass bowl or trifle dish. Pour half of kaluha over cake pieces, and top with half of pudding, half of whipped topping, and half of chocolate bars. Repeat procedure with remaining cake, Kahlua, pudding, whipped topping and chocolate bars. Cover and chill at least 4 hours.

16 servings (serving size about 1 cup.)