This cake is decadent and is NOT low calorie, in any form or fashion...but it is delicious and a crowd pleaser. I find that the cake tastes best if allowed to cool in the refrigerator for a couple hours before serving, but this is not a necessary step.
Milk Chocolate Bar Cake
1 pkg Swiss Chocolate Cake Mix (Duncan Hines)
1 8oz pkg Cream Cheese (softened)
1 cup Powdered Sugar
1/2 cup Grandulated Sugar
6 milk chocolate Hershey bars
1 12oz container Frozen Whipped Topping (thawed)
Prepare cake batter according to package directions. Bake in three 8 inch round cake pans and set aside to cool. Beat cream cheese and sugars at medium speed with electric mixer until smooth and creamy. Chop candy bars and spoon fold into whipped topping. Spread icing between cooled cake layers and on top. Chop additional candy bar and sprinkle over cake top, if desired.
I'm joining the Foodie Friday weekly meme with Michael at Designs By Gollum.
All The Best,