1 (18.25 oz) pkg. Swiss chocolate cake mix (Duncan Hines)
1 (8 oz) pkg. cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.5 oz) Hershey's milk chocolate candy bars with almonds, divided
1 (12 oz) whipped topping, thawed
1. Prepare cake batter according to pkg directions. Pour into 3 greased/floured 8-inch round cake pans. Bake at 325F for 20-25 minutes or until wooden pick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
2. Beat cream cheese, powdered sugar, and granulated sugar at medium speed with a mixer until creamy.
3. Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy bars into whipped topping.
4. Spread icing between layers and on top/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.