Southern Chocolate Torte

Ingredients

Cake:

1 pkg Swiss chocolate or devil’s food cake mix

1 pkg (3.4 oz) instant vanilla pudding mix

3 eggs

1 ¼ c milk

½ c oil

Frosting:

1 pkg (8oz) cream cheese, softened

1 c sugar

1 c confectioners’ sugar

10 milk chocolate candy bar with almonds (1.45 oz each), divided

1 carton (16 oz) frozen whipped topping, thawed

Directions

In a large bowl, sift the cake and pudding mixes.

In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended.

Pour into three greased and floured 9-in round baking pans.

Bake at 350° for 20 – 25 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat the cream cheese and sugars until smooth.

Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping.

Spread frosting on cake plate, between layers and over the top and sides of the cake.

Chop the remaining candy bars; sprinkle over top and along bottom edge of cake.

Cover and refrigerate overnight. Store in the refrigerator.