Step 1

Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cakepans.

Step 2

Bake at 325° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Step 3

Beat cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.

Step 4

Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.

Step 5

Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake.

Step 6

Note: For testing purposes only, we used Duncan Hines Swiss Chocolate Cake Mix and Hershey's Milk Chocolate Bars with Almonds.