Ingredients
1 package Swiss chocolate or devil’s food cake mix (regular size)1 package (3.4 ounces) instant vanilla pudding mix3 large eggs1-1/4 cups milk1/2 cup canola oilFROSTING:1 package (8 ounces) cream cheese, softened1 cup sugar1 cup confectioners’ sugar10 milk chocolate candy bars with almonds (1.45 ounces each), divided1 carton (16 ounces) frozen whipped topping, thawed
Preparation
In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping.
Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator.
