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Hershey Swiss Chocolate Cake

  • 1 PKG SWISS CHOCOLATE CAKE MIX (DUNCAN HINES)
  • 1 PKG VANILLA INSTANT PUDDING MIX (SMALL)
  • 3 EGGS
  • 1 STICK BUTTER
  • 1 CUP BUTTERMILK
  • FROSTING:
  • CREAM TOGETHER:
  • 1 8 OZ CREAM CHEESE
  • 1 CUP POWDERED SUGAR
  • CUP WHITE SUGAR
  • FOLD IN:
  • 1 LARGE COOL WHIP
  • CUP CHOPPED NUTS
  • CUP FINELY GRATED HERSHEY BAR
     
 
MIX WELL AND POUR IN 3 GREASED 9 INCH CAKE PANS AND BAKE AT 350 DEGREES FOR 25 TO 30 MINUTES.PUT FROSTING ON CAKECRATE OR CURL A MED HERSHEY BAR AND PUT ON TOP OF CAKE.KEEP IN REFRIGERATOR.NOTE: USE POTATO PEELER TO CURL HERSHEY BAR. YOU CAN PUT HERSHEY CURLS IN CENTER OF CAKE WITH A CHERRY IN THE CENTER OR DECORATE IT ANY WAY YOU LIKE.
 





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