 |
Swiss
Hershey Chocolate Cake
1
pkg. Swiss chocolate cake mix
1
pkg. instant vanilla pudding
3
eggs
¾
cup oil
1
½ cup milk
Icing:
8
oz. cream cheese, softened
1
cup powdered sugar
½
cup white sugar
12
oz. carton Cool Whip
½
cup pecans, chopped
2
Hershey bars, chopped
Mix the cake mix, pudding, eggs, oil
and milk together. Pour into three 9-inch cake pans that have been greased and
floured. Bake at 350 degrees for 25 minutes.
For
the icing, mix cream cheese and granulated sugar until smooth. Blend in
powdered sugar. Add Cool Whip, pecans and Hershey bars. Mix this in a mixer.
Refrigerate cake after icing.
yumyumyumyumyumyum. and yum.
ReplyDeletelooks tasty. I bet this would make good cake pops. Nice a moist.
ReplyDeleteYou could add some coco, or use semi-sweet and milk chocolate to make it darker and richer.
ReplyDeleteI am salivating!! Thank you for that yummy recipe!
ReplyDeleteExcuse me while I wipe the drool off my keyboard. (Okay, TMI *heh*).
ReplyDeleteI'm going to use it for the 4th of July BBQ at the neighbors' house. That way I can share all the calories -- I think it cuts them in half if you share, and then half again if you share with people outside your family, so we can eat twice as much with half the effect if we take it across the street? Right? Remember, I'm a lawyer, not a math teacher!
ReplyDelete