You may also like
Categories:Viewed: 37 - Published at: 4 years ago
Ingredients
- 1 Swiss Chocolate Cake Mix
- 1 (8 oz.) pkg. Cream Cheese
- 1 c. Powdered Sugar
- 1/2 c. Sugar
- 10 Milk Chocolate Almond Candy Bars
- 1 (12 oz.) carton Cool Whip
Method
- Bake the cake mix as directed in three separate 8 in. cake pans.
- Cool for 10 min.
- Beat cream cheese, powdered sugar and sugar until creamy.
- Chop four candy bars and add to cream cheese icing.
- Add cool whip to mixture.
- Spread between layers of cake, top and sides.
- Chop remaining candy bars and sprinkle on the top of the cake.
- Refrigerate until ready to serve.
