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Swiss Chocolate Cake



  • 1 (18.25 ounce) box Swiss chocolate cake mix
  • 1 small box vanilla instant pudding
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/2 cups milk

Chocolate Icing

  • 1 cup confectioners' sugar
  • 1/2 cup granulated sugar
  • 8 ounces cream cheese
  • 1 (12 ounce) container Cool Whip, thawed
  • 2 plain chocolate bars, such as Hershey's, chopped into small pieces
  • 1/2 cup pecans, chopped (optional)


  1. Cake: Mix cake mix, pudding, eggs, oil and milk. Blend well. Pour into 3 (9-inch) greased and floured cake pans.
  2. Bake at 325 degrees F for 20 to 25 minutes, until cake tests done.
  3. Cool.
  4. Top with Chocolate Icing.
  5. Chocolate Icing: Mix sugars and cream cheese until smooth.
  6. Add whipped topping, chocolate pieces and pecans, if desired. Mix well.
  7. Spread between layers and on top and sides of cake.

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