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SWISS CHOCOLATE CAKE Recipe

Ingredients
  • 1 box chocolate cake mix
  • 1 box instant vanilla pudding (small pkg)
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 1 cup oil
  • FROSTING:
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1/2 cup sugar
  • 8 ounces Cool Whip
  • 1 Hershey bar (6 oz bar)
Directions
Preheat oven to 350°. Flour three 8-inch round cake pans.

Combine cake mix, pudding, eggs and buttermilk. Blend at low speed until moistened (30 seconds) then on medium speed for 2 minutes. Pour into cake pans and bake for 25-30 minutes.

Grate about 2/3 of Hershey bar, curl remaining 1/3 and set aside.

Combine cream cheese, powdered sugar and granulated sugar. Mix well. Add shredded chocolate and fold in Cool Whip.

Frost cooled cake, garnish with chocolate curls.

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