1 box Swiss Chocolate cake mix
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1/2 c. granulated sugar
10 (1.5 oz.) Hershey candy bars with almonds
1 (12 oz.) Cool Whip

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

Bake at 325°F for 20 to 25 minutes or until done. Cool 10 minutes in pans; remove and finish cooling on wire racks. Beat cream cheese, powdered and granulated sugars until mixture is creamy. Chop 8 of the candy bars. Fold candy bars and cream cheese into Cool Whip. Spread between cake layers, on top, and sides. Chop remaining candy bars and press on top and along bottom edge of cake. Very rich and delicious!