Bake the yellow cake according to the package instructions. Once baked, let it cool completely. Once cooled cut the cake into 1 inch cubes.

Add the French vanilla pudding mix and cold milk to a medium size mixing bowl (2-3 quarts). Whisk together, or use a handheld mixer on low speed, the pudding mix and milk according to the package instructions. Let it chill in the refrigerator for about 30 minutes to 1 hour, until set.

For the chocolate filling and topping, start by heating the heavy cream in a 1-2 quart saucepan over medium heat. Bring it to a simmer (small bubbles begin to appear) but do not boil.

Place the chocolate chips or chopped chocolate in a medium size heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate. Then, add the butter and vanilla extract.

Stir the chocolate mixture until it becomes smooth and glossy. Allow it to cool slightly.

Add a single layer of cubed cake to the bottom of a trifle dish or a large glass bowl. (My trifle bowl was 3.25 quarts or 104 ounces)

Spread half of the prepared French vanilla pudding over the cake layer.

Drizzle a layer of the chocolate filling over the pudding layer.

Repeat the layers: add another layer of cake cubes, the remaining pudding, and finish with a final layer of chocolate filling.

Loosely cover and refrigerate the trifle for at least 2 hours or until chilled and set. (Remember the longer the trifle is left to chill the better melded the flavors will be)

Before you are ready to serve, if using the thawed whipped topping, add the 1 ¼ cup whipped topping to a piping bag fitted with a star shaped tip. Pipe small amounts of the whipped topping around the outside edge of the chocolate top layer. If using the canned whipped cream, follow the same instructions for the whipped topping. Serve immediately.