CAKE:

1 pkg. Duncan Hines devils food cake mix
1 small box chocolate instant pudding
4 eggs
1/2 cup vegetable oil
3/4 cup milk

Preheat oven to 350°F.

Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 3 minutes.

Pour into 3 prepared circle layer cake pans, reduce temperature to 325°F and bake for 20 to 25 minutes. (Check for doneness with a butter knife, when it comes out clean it's done!)

COOL COMPLETELY BEFORE ICING.

ICING:

1 (8 oz.) pkg cream cheese, keep chilled
1 cup confectioners' sugar
1 cup granulated sugar
1 (12 oz.) container cool whip, keep chilled
1 (6 pack) Hershey’s Candy Bars with almond (about 8 oz. total)

Beat cream cheese slightly to soften. Add granulated sugar but do it a little at a time! Then add confectioners; sugar, again do it little by little. Fold in cool whip, then fold in chopped candy bars. Spread on cooled cake, make the layers of icing thick and use it all! Keep refrigerated.

Important Notes:

1. DO NOT use fat free, low fat, or sugar free cream cheese or cool whip because they will make the icing runny!

2. Do not over mix the icing.

3. Keep the icing ingredients chilled to help keep the icing from getting thin.

4. I often make the icing and put it in the fridge for 30 minutes or so while the cake cools; it allows the icing to thicken up.

Makes 1 (3 layer) cake.

Submitted by: Kayla Ward