Follow directions on box to bake the cake then cool to room temperature. Add ½ jar of Naked Chocolate to batter before cooking, if desired.

To make the frosting, beat the butter until smooth using a stand mixer bowl with a paddle attachment or a large mixing bowl with an electric hand mixer.

Add the powdered sugar slowly to the butter as you beat the mixture on low. Increase the power as the sugar is incorporated and mix until fully blended.

Add 2 tablespoons of milk to the frosting and mix on medium speed for 3-4 minutes until mixture is well combined. Scrape the bowl as needed. You can make the frosting up to 2 days in advance. Store in the refrigerator and then bring to room temperature before you’re ready to use.

If combining spreads, divide frosting into two bowls and add 1 tablespoon of each spread to their respective bowls and mix until incorporated. If you’d like a richer flavor, add more spread - 1 tablespoon at a time - until the desired consistency is reached.

If the frosting is too thick, add more milk or spread - 1 tablespoon at a time. If the frosting is too thin, add more powdered sugar until the desired consistency is reached.

To build the trifle, crumble a layer of cake pieces into the bottom of a glass dish then add a layer of frosting, repeat this at least one more time depending on the size of your glass bowl.

To achieve the fancy look in these photos add a layer of chocolate spread on the glass between the cake pieces and frosting! After crumbing the cake into the bottom of the bowl, cover a spoon in chocolate spread then drag the back of the spoon around the bowl creating a line of chocolate. Then add your frosting and repeat.

Drizzle the top with chocolate spread, sprinkle with cocoa nibs ~ and Enjoy!