Hershey Bar Cake
1 box Duncan Hines Swiss Chocolate cake mix
15.1-ounce box instant vanilla pudding
3 eggs
1 cup vegetable
1 1/2 cups milk
Mix all ingredients together. Pour into 3- 9-inch pans that have been greased and floured. Bake at 350° for 20 to 30 minutes. Allow layers to cool completely before frosting.
Icing
1 8-ounce package cream cheese
1 cup powdered sugar
1/2 cup granulated sugar
1-12 ounce container Cool Whip
1 teaspoon vanilla
3 Hershey chocolate bars grated
Mix cream cheese, powdered sugar, and granulated sugar until smooth. Fold in Cool Whip, vanilla, and grated chocolate mix well with the cake layers are completely cooled. Frost and stack each layer. Then store cake in the refrigerator.
Lillian Hambrick
from Georgia magazine Kathy Stanton/ Lula Jackson EMC
