Chocoholic's Hershey Bar Cake

Ingredients

• 1 (18.25 ounce) box Swiss chocolate cake mix*
• 1 cup walnuts, chopped
• 8 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/2 cup granulated sugar
• 10 Hershey bars with almonds, chopped
• 1 (12 ounce) container frozen Cool Whip, thawed

Instructions

1. Heat oven to 325 degrees F. Spray two 8-inch square cake pans with baking spray.
2. Prepare cake batter according to package directions.
3. Add walnuts to batter.
4. Pour into prepared pans. Bake for 20 to 25 minutes.
5. Remove from pans and cool completely.
6. Beat cream cheese, confectioners' sugar and granulated sugar with mixer until creamy.
7. Combine 8 chopped candy bars, Cool Whip, cream cheese, and blend well.
8. Spread this mixture on the top and sides.
9. Sprinkle remaining two chopped candy bars over the cake and at the bottom edge for edible decoration.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.