Milk Chocolate Bar Cake
1 (18.25 ounce) package Swiss chocolate cake mix
1 (8 ounce) package cream cheese softened
1cup powdered sugar
1/2 cup granulated sugar
10 (1.5 ounce) milk chocolate candy bars with almonds, divided
1 (12 ounce) container frozen whipped topping, thawed
Prepare cake patter according to package directions. Pour into 3 greased and
floured 8-inch round cake pans.
Bake at 325º for 20 to 24 minutes or until a wooden pick inserted in center
comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and
cool completely on wire racks.
Beat cream cheese, powdered sugar, and granulated sugar at medium speed until
mixture is creamy.
Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into
Spread icing between layers and on top and sides of cake. Chop remaining 2 candy
bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped
candy along bottom edge of cake.