Chocolate Mousse Cake Trifle

Several people have asked me for this recipe, so here it is, courtesy of Kathy Adams and Bobby Sevy (which means it's really really good!)

Fudge cake:
Preheat oven to 350*F and grease and flour pan or pans (I made mine in three round pans for the trifle but we've also done a 9x13 pan or two larger cirlces-they all work, you just have to watch the time it cooks more)
1 large box instant chocolate pudding
1 chocolate cake mix
1 cup sour cream (don't use low fat, go for the real stuff)
1 cup oil
4 eggs
1/2 cup warm water

Mix until smooth and add 1 cup chocolate chips. The mix is thick and fudgy. Bake 35-40 minutes...or more based on your pans.

Mousse filling:
2 cups heavy cream, whipped stiff
1/4 cup Karo syrup
1/4 cup whipping cream
1 3/4 cups semi-sweet chocolate chips

Whip first cream. Microwave chocolate chips and 1/4 cup cream and Karo 1 minutes, stir and microwave more if neede. Stir until smooth and let it COOL! Fold into whipped cream. Refrigerate at least four hours before layering in cake.

Icing: I LOVE love LOVE this icing!!
3/4 cup softened butter
3 1/2 cups powdered sugar
1 tsp. vanilla
1 tsp. almond extract
1 cup chocolate chips
1/4 cup half 'n half
1/4 cup half 'n half

Melt together chocolate chips and first 1/4 cup half 'n half until smooth and let cool. Beat together the rest and add cooled chocolate. You want the chocolate still liquid and smooth but not hot enough to melt the butter!!!

Spread on layered cake, cool in fridge for 2-4 hours or overnight. It is oh so tasty and I love it!