l pkg. swiss chocolate cake mix
l 8 oz. pkg. cream cheese softened
l cup pwodered sugar
l/2 cup sgranulated sugar
l0 milk chocolagte candy bars with almonds, divided (l.5 oz. each)
l l2 oz. continer whipped topping thawed
Prepare cake batter according to directions. Pour into 3 greased and floured 8″ round cakepans. Bake at 325 for 20-25 mins. or uncil pick comes out clean. Cool in pans on rack l0 mins. REmove frompans and cool completely on racks. Beat cream cheese, powdered sugar, and granulated sugar at med speed with electric mixer until mix is creamy. Chop 8 candy bars finley. Fold cream cheese mix and chopped candy into whipped topping. Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edgs of cake.
For testing purposes only we used Duncan Hines Swiss Chocolate Cake mix and Hershey’s milk chocolate bars with almonds. Southern Cooking
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