Cake Mix:

1 box Duncan Hines Swiss chocolate cake mix
1 small box instant vanilla pudding
1 c. vegetable oil
3 large eggs
1 1/4 c. milk

Icing:

1 (8 oz.) cream cheese
1 c. powdered sugar
1 c. granulated sugar
5 plain Hershey bars, shaved
1 c. finely chopped nuts
1 (12 oz.) Cool Whip

Sift cake and pudding mixes together. In another bowl, beat oil, eggs and milk. Add dry ingredients and beat well.

Bake at 325°F.

Makes 3 layers.

Icing: Beat together cream cheese and sugars until very creamy. Fold Hershey bar pieces and nuts into cream cheese mixture. Fold in Cool Whip.

Note: This icing makes lots; be generous between your layers when icing the cooled cake.