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swiss chocolate cake mix, prepared as package directs. bake in 3 nine inch layers. set aside to cool.
cream cheese, room temperature
1.5 ounce hershey bars, with or without almonds
For frosting, beat cream cheese, confectioner's sugar,and granulated sugar with electric mixer until creamy.
Chop 8 candy bars into small pieces. I use grater and grate, allowing broken pieces to mix with grated candy.
Fold candy into cream cheese mixture. Mix well.
Add Cool Whip that has been allowed to thaw in refrigerator. Blend well.
Spread icing on tops of each layer, then on sides of stacked layers. Chop remaining 2 candy bars and sprinkle on top of cake.