1 box Swiss chocolate cake mix
1 small box vanilla instant pudding
3 eggs
1 c. oil
1 1/2 c. buttermilk
8 oz. cream cheese
1/2 c. white sugar
1 c. powdered sugar
12 oz. Cool Whip
4 Hershey bars

Cream the regular sugar and cream cheese in a mixing bowl. Gradually add the powdered sugar. Fold in the Cool Whip and three of the Hershey bars, grated. Ice the inside layers of the three cakes plus the top. Sprinkle the fourth Hershey candy bar on top of the cake. Must be refrigerated.