Recipe: Milk Chocolate Bar Cake

Someone asked for this cake about a year ago. I came across it about 1 month later, and when I asked if she still wanted it, there wasn't a reply. I stuck the recipe in the drawer beneath my keyboard just in case, and it was still there. It is from the April 2000 issue of Southern Living.

MILK CHOCOLATE BAR CAKE

1 (18.25-ounce) package Swiss chocolate cake mix
1 (8 ounce) package cream cheese, softened
1 cup 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 batter according to package directions. Pour into 3 greased and floured 8-inch round cakepans.

Bake at 325 degrees F. for 20 to 25 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 with an electric mixer until mixture is creamy.

Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped toping.

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.
Yield: 1 (3-layer) cake.
For testing purposes only, we used Duncan hines Swiss Chocolate Cake Mix and Hershey's Milk Chocolate Bars with Almonds.