1 box Swiss chocolate cake mix
1 sm. instant vanilla pudding
1 1/2 c. milk
3 eggs
3/4 c. oil

Mix all ingredients and bake three 9 inch layers at 325 degrees for 20-25 minutes. Cool, cut into layers to make 6 layers.

FROSTING:

1 (8 oz.) cream cheese
1 c. powdered sugar
1/2 c. granulated sugar
12 oz. Cool Whip
1/2 c. chopped nuts
1 c. Hershey bars, chopped (1 1/2 bars)

Mix sugars and cream cheese until smooth. Add rest of ingredients and mix well.