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) milk chocolate candy bars with almonds, divided
• 1 (12oz) container frozen whipped topping, thawed

Instructions:

Prepare the cake batter according to the package directions. Pour into 3 greased and floured 8-inch round cakepans. Bake at 325° for 20 to 25 minutes or until it tests clean in the center. Cool in the pans on wire racks for 10 minutes. Remove from the pan and cool completely on the wire racks. Beat the cream cheese, powdered sugar and granulated sugar at medium speed with an electric mixer until the mixture is creamy. Chop 8 candy bars finely. Fold the cream cheese mixture and chopped candy into the whipped topping. Spread the icing between the layers and on the tops and sides of the cake. Chop the remaining candy bars and sprinkle half over the cake. Press the remaining candy along the bottom of the cake.