1 (18 1/4 oz.) Swiss chocolate cake mix
1 (8 oz.) softened cream cheese
1 c. sugar (powdered)
1/2 c. granulated sugar
10 or 12 (1 1/2 oz.) chocolate almond bars (Hershey), divided
1 (12 oz.) container frozen whipped topping, thawed

Prepare cake according to package directions. Pour into 3 greased 8-inch round cake pans.

Bake at 325°F about 25 minutes or until done. (Could be more or less than 25 minutes.) Cool completely after removing from pans. Beat cream cheese, powdered sugar and granulated sugar until mixture is real creamy. Save 2 candy bars for later. Chop 8 or 10 candy bars very fine (I use knife instead of grater). Fold cream cheese mixture and chopped candy into whipped toppling. Spread between layer and on top sides. Sprinkle remaining candy bars over cake and around sides.