Ingredients

• 1 box chocolate cake mix (Swiss, etc.)
• 1 small box instant vanilla pudding
• 3/4 cup milk
• 3/4 cup buttermilk
• 1 cup oil
• 3 eggs
• 8 oz cream cheese
• 12 oz Cool Whip
• 1/2 cup sugar
• 1 1/2 cups powdered sugar
• 1 giant 6.8 oz Hershey’s with Almonds bar, grated/shaved
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 325°F (165°C).
2. Mix the first 6 ingredients (cake mix, pudding, milk, buttermilk, oil, eggs) on low until blended.
3. Increase to medium speed and mix for 2 minutes.
4. Pour batter into greased and floured pans.
5. Bake for 15–20 minutes (for 3 pans) or until a toothpick comes out clean.
6. Remove cakes from pans and let cool completely.

Icing

1. Mix softened cream cheese with sugar and powdered sugar.
2. Fold in Cool Whip.
3. Add grated Hershey bar and chopped pecans.
4. Spread icing between layers and over the outside of the cake.