"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 swiss chocolate cake mix 1- 8 oz. cream cheese 1/2 c. sugar 1/2 c. powdered sugar 1 lg. and 1 sm. almond Hershey's bar (12 oz.) 1- 12 oz. Cool Whip
Prepare cake batter according to package directions. Make 3 layers. Bake at 325º for 20-25 min. Cool. Remove from pans and cool completely. Beat cream cheese, powdered sugar, and granulated sugar at medium speed until creamy. Add Cool Whip. Fold about half of the chopped candy bars into cream cheese mixture. Spread between layers and then cover cake with icing. Sprinkle remaining candy bars on sides and top of the cake. Refrigerate.
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