Swiss Chocolate Cake

Victoria jets home today from her month in Italy and I’m so excited to see her and hear all about her trip! Today I am posting the cake we made for her birthday back in November. For the last few years,  she has requested a Swiss Chocolate Cake.  We discovered the recipe from Melissa Moore’s posting on Beth Moore’s blog while we were doing a summer Bible study years ago.

SWISS CHOCOLATE CAKE

For the cake:
Swiss Chocolate Cake Mix
1 small box instant vanilla pudding mix
3 eggs
1 1/2 cup milk
1 cup vegetable oil

Mix the cake mix with pudding and eggs; add milk and oil. Bake in 3 round cake pans at 350 degrees for 25-30 minutes.  Cool layers thoroughly before icing.  (I take a bread knife and split the layers to make 6 thin layers; but you can do a 3 layer cake)

For the Icing:
8 oz cream cheese softened
1 cup powdered sugar
12 oz. carton cool whip topping, thawed
1/2 cup finely chopped pecans
2 regular size Hershey bars, grated – save some for garnishing

Cream sugar and cream cheese together until smooth.  Add cool whip, pecans and Hershey bars. Spread icing between each layer and on top only.  Garnish with grated Hershey bars.  Chill until you are ready to serve.

Notes:  We ice the whole cake!  It is pretty and tasty either way. And sometimes we garnish with more Hershey’s bars as noted in the different pictures!

Enjoy!