1 pkg. Swiss chocolate cake mix
8 oz. pkg. softened cream cheese
10 (1.5 oz.) Hershey bars with almonds, finely chopped
12 to 14 oz. Cool Whip, thawed
1 c. powdered sugar
1/2 c. granulated sugar

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

Bake at 325°F for 20 to 25 minutes or until toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

Beat cream cheese, powdered sugar and granulated sugar at medium speed with an electric mixer until mixture is creamy.

Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping. Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars over cake. Press remaining chopped candy on sides and around bottom edge of cake.