Ingredients:
1 box duncan hines swiss chocolate cake mix
1 small box instant vanilla pudding mix
2 c buttermilk ( or 1 1/2 cup of milk )
1 c vegetable oil ( crisco )
3 large eggs
MIX ALL INGREDIENTS AND BAKE AS INSTRUTED
ICING :
6 hershey candy bars
12 oz cool whip
1- -8 oz cream cheese
1 c sugar
1 c powdered sugar
1 c finely chopped peacans
Directions:
1. Bake @ 350 degrees in 3- 9inch pans greased & floured for 30–35 minutes
2. Mix all ingredients together. and bake as instructed.
3. ICING:
4. Grate 5 Hershey candy bars in small bowl. Grate or shave the other bar and set aside for garnishing. ( you can cut back on the bars & not use as many) in the frosting.
5. Beat powdered sugar, sugar and cream cheese. FOLD IN GRATED CANDY BARS AND CHOPPED NUTS. ( DO NOT BEAT JUST FOLD) FOLD IN 12 ounces COOL WHIP.
6. Put 1 layer on the plate you are going to serve it on. You can be generous with the frosting between each layer, Then lay another layer on top of the first put another of frosting. Put the last layer on top . Proceed on to frost the top and sides. Sprinkle the 6th. candy bar on top. Refrigerate.
From: allrecipes.com
