Milk Chocolate Bar Cake

Ingredients:

• 1 (18.25oz) package Swiss chocolate cake mix
• 1 (8oz) package cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup granulated sugar
• 10 (1.5oz ea) milk chocolate candy bars with almonds, divided
• 1 (12oz) container frozen whipped topping, thawed

Instructions:

Prepare the cake batter according to the package directions and pout into 3 greased and floured 8-inch round cakepans. Bake the cakes at 325° for 20 to 25 minutes or until a toothpick in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from the pans and completely cool on the wire rack. Beat the cream cheese, powdered sugar and granulated sugar at medium speed with an electric mixer until creamy. Chop 8 candy bars finely and fold, along with the cream cheese mixture, into the whipped topping. Spread the icing between the cake layers and on the top and sides of the cake. Chop the remaining 2 candy bars and sprinkle half of the chopped chocolate on top and press the other half into the bottom edge of the cake.