Prepare cake as directed in 3 round pans - cool completely.
While cake is cooling, prepare icing as follows:
Blend cream cheese and sugars till smooth. Chop 8 candy bars finely and fold into mixture. Mix with Cool Whip.
When cake is cool, ice as usual, covering sides. Break or chop remaining 2 bars, and sprinkle over top of cake. Refrigerate at least one hour. Then cut and serve.
Yummy yummy yummy!!!!!
Ingredients
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1 box Swiss chocolate cake mix
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1 package cream cheese - softened (8 ounce pkg)
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1 cup powdered sugar
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1/2 cup granulated sugar
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10 Hershey bars with almonds
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1 - 12 ounce container of Cool Whip
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