1 (18 oz.) pkg. Swiss chocolate cake mix
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1/2 c. granulated sugar
10 (15 oz.) milk chocolate candy bars with almonds, divided
1 (12 oz.) carton thawed Cool Whip

Prepare cake batter according to directions on box. Pour into 2 greased and floured 8-inch round cake pans.

Bake at 325°F for 20 to 25 minutes. Cool and divide to make 4 layers.

Beat cream cheese and both sugars at medium speed with mixer until creamy. Chop 8 candy bars real fine. Fold cream cheese, chopped candy and Cool Whip together. Spread between layers and on top and sides of cake. Chop remaining 2 candy bars; sprinkle 1/2 over cake. Press remaining candy along bottom edge of cake.