1Bake a Swiss Chocolate or German
Chocolate cake in 3 layers
frost with the following frosting:
8 oz low fat cream cheese
1 cup powdered sugar
1 cup white sugar
8 hershey bars with almonds
12 oz cool whip, thawed
2 Hershey Bars with almonds
Cream together cream cheese white sugar and powdered sugar. In food processer chop 8 hershey bars with almonds fine and add to cream cheese mixture.
Fold in thawed cool whip. Frost between layers and top and sides of cake. Place remaining 2 hershey bars with almonds in food processor and process to rough chop and decorate top of cake.
Place cake in refrigerator till ready to serve. Uneaten cake must be refrigerated.