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SWISS CHOCOLATE CANDY BAR CAKE 
Icing:

1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 (12 oz.) container of Cool Whip
10 Hershey Milk Chocolate candy bars with almonds, chopped

Beat cream cheese, powdered sugar and granulated sugar. Beat at medium speed with mixer until mixture is creamy. Add chopped candy bars into creamed mixture and fold in Cool Whip. Spread between layers and on top and sides of cake.

1 box swiss chocolate cake mix

Bake in layers as directed on cake mix. Cool.
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