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Serves/Makes:1 (3-layer) cake
- Ingredients
- 1 (18-1/4 oz (511 grm).)Duncan Hines Swiss Chocolate cake mix
- 1 (8 oz (224 grm).) pkg. cream cheese, softened
- 1 cup (225 ml) powdered sugar
- 1/2 cup (125 ml) granulated sugar
- 10 (1-1/2 oz (42 grm).) Hershey's Milk Chocolate Bars w/Almonds
- 1 (12 oz (336 grm).) container frozen whipped topping, thawed
- Preparation
- Prepare cake batter according to package directions.
- Pour into 3 greased and floured 8-inch round cakepans.
- Bake at 325 degrees (175 C.) for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes.
- Remove from pans, and cool completely on wire racks.
- Beat cream cheese, powdered sugar, and granulated sugar at medium speed with an 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 and sprinkle half of chopped candy over cake.
- Press remaining chopped candy along bottom edge of cake.
- Comments
- Cake needs to be refrigerated.
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