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.