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

Mix all ingredients. Bake at 325 degrees for 20 or 25 minutes. Makes 2 (9 inch) layers.

Frosting: 1 (8 oz.) cream cheese, 1 cup powdered sugar, 1/2 cup white sugar, 12 oz. Cool Whip, 1/2 cup pecans, 3 or 4 hershey candy bars (plain) grated. Mix sugars and cream cheese add Cool Whip, hershey bars and nuts. Spread between layers and on top of cake. Keep in refrigerator.