Milk Chocolate Bar Cake

• 1 pkg. Swiss Chocolate cake mix
• 1 (8-oz.) cream cheese, softened
• 1 c. powdered sugar
• 1/2 c. granulated sugar
• 10 (1.5-oz.) milk chocolate candy bars with almonds, divided
• 1 (12-oz.) container frozen whipped topping, thawed

1. Prepare cake mix according to box directions.
2. Pour into 3 greased and floured 8-inch round cake pans.
3. Bake at 325 degrees for 20-25 minutes or until test done.
4. Cool in pans on wire racks 10 minutes.
5. Remove from pans and cool completely on racks.
6. Beat cream cheese, powdered sugar and granulated sugar at medium speed until creamy.
7. Chop 8 candy bars finely, fold cream cheese mixture and chopped candy into whipped topping.
8. Spread icing between layers and on top and sides of cake.
9. Chop remaining 2 candy bars and sprinkle half of chopped bars over cake.
10. Press remaining chopped candy along bottom edge of cake.
11. Yield:
12. 1 (3-layer) cake.

swiss chocolate cake mix, cream cheese, powdered sugar, sugar, milk chocolate, frozen whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=105125 (may not work)