CAKE:

1 box Swiss chocolate cake mix
4 eggs
1 c. oil
1 c. milk
1/2 c. self-rising flour

Make into 3 layers. Bake at 325 degrees for 25 minutes.

FROSTING:

1 lg. bowl Cool Whip
1/2 c. sugar
1 c. confectioners' sugar
1 (8 oz.) pkg. softened cream cheese
2 Hershey bars, grated
1 c. pecans (optional)

Cream sugars and cream cheese until smooth. Add Cool Whip and then candy bars and nuts. Frost cake and refrigerate.