Milk Chocolate Bar Cake

Ingredients

1 package Swiss chocolate cake mix
1 package cream cheese, softened (I used low-fat and it was fine)
1 cup icing sugar
1/2 cup sugar
10 milk chocolate bars with almonds (50g each)
1 container frozen whipped topping, thawed

Method

Prepare cake mix according to package directions. Pour into 3 greased and floured 8″ round cake pans.
Bake at 325F for 20-30 mins or until wooden toothpick inserted in centre comes out clean. Cool in pans on wire racks for 10 mins. Remove from pans, and cool completely on racks.
Beat cream cheese and both sugars at medium speed of electric mixer until creamy.
Finely chop 8 of the chocolate bars. Fold, along with cream cheese mixture, into whipped topping.
Spread icing between layers and on top and sides of cake.
Chop remaining 2 chocolate bars and sprinkle half over top of cake. Press remaining along bottom edge of cake.