1 box Swiss Chocolate or German Chocolate Cake Mix
1 small box instant vanilla pudding mix
1 ½ cups milk
¾ cups oil
1 (8 oz.) cream cheese
1 cup powdered sugar
½ cup sugar
12 oz. cool whip
4 Hershey bars with almonds (chopped)
Mix together and pour into 3 (9 inch) pans that have been sprayed with cooking spray. Bake at 325 for 20-25 minutes.
For the icing
Cream together cream cheese, powdered sugar, sugar. Fold in cool whip, chocolate bars.
Put icing between the layers and around the sides. Refrigerate.
For the holidays, you can crush up Andes white chocolate mint bars and sprinkle on top and around the sides for a touch of red and white.