Emily’s Swiss Chocolate Cake

Emily’s Swiss Chocolate Cake

Submitted by the late Emily Teel

Ingredients
  

  • Cake:
  • 1 box Duncan Hines Swiss chocolate cake mix
  • 1 sm. box French vanilla instant pudding mix
  • 3 eggs
  • 1 1/2 cup milk
  • 3/4 cup oil
  • Frosting:
  • 1 8 oz. pkg. cream cheese
  • 1 cup granulated sugar
  • 1 cup confectioner’s sugar
  • 1 12 oz. container Cool Whip
  • 2 Hershey bars refrigerated and grated
  • 1/2 cup chopped nuts

Instructions
 

  • Combine ingredients for cake. Bake cake in 3 layers at 325 degrees according to cake mix directions. Do not overbake. For frosting, mix sugars and cream cheese. Add Cool Whip and other ingredients. Frost cake and refrigerate.