Layer Mixture:

1 box Duncan Hines Swiss chocolate cake mix
1 small box instant vanilla pudding
2/3 c. oil
1 1/2 c. sweet milk
3 eggs

Icing:

1 (8 oz.) cream cheese (room temperature)
1 c. white sugar
1 c. confectioners sugar
1 (12 oz.) Cool Whip, thawed
1 c. chopped pecans (optional)
2 regular size Hershey bars, chopped

Mix all layer ingredients well and bake in 3 greased and floured cake pans at 325°F for 25 to 30 minutes. Cool.

Cream first 3 ingredients of icing together. Add other ingredients and fold in well. Spread over cake. Refrigerate and enjoy!