Milk Chocolate Bar Cake
1- Package Swiss chocolate Cake Mix
1- 8 oz. package cream cheese, softened
1- cup powder sugar
1/2 cup granulated sugar
10- (1.5 oz) milk chocolate candy bar with almonds (I used plain Hershey bar)
1- (120z) container frozen whipped topping, thawed
Prepare: cake batter according to package directions.Pour into 3 greased and floured 8-inch round cake pans.
Bake: at 325 for 20 to 25 minutes or until a wooden pickinserted in center comes out clean. Cool in pan on wire rack for 10-min. remove from pan and cool completely on wire rack.
Beat: cream cheese powdered sugar and granulated sugar at medium speed with electric mixer until mixture is creamy.
Chop: 8 candy bars finely. Fold cream cheese mixture 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 candybar over cake. Press remaining chopped candy along bottom edge of cake.
I use Duncan Hines Swiss Chocolate cake mix and Hershey's milk chocolate bars with almonds
Jackie Fuller