Hershey Bar Cake - cooking recipe

Ingredients

1 box Swiss chocolate cake mix
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1/2 c. granulated sugar
10 Hershey bars (with almonds)
1 (12 oz.) container Cool Whip

Preparation

Prepare cake mix, using 3 greased and floured 8-inch round cake pans. Cool completely. Beat cream cheese, powdered sugar and granulated sugar with mixer until creamy. Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into Cool Whip. Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle half over top of cake and press the rest onto sides of cake.