1 (18.25 ounce) box Swiss chocolate cake mix
1 cup walnuts, chopped
8 ounces cream cheese, softened
1 cup confectioners' sugar
1/2 cup granulated sugar
10 Hershey bars with almonds, chopped
1 (12 ounce) container frozen Cool Whip, thawed

Preheat oven to 325 degrees F. Spray two 8-inch square cake pans with baking spray.

Prepare cake batter according to package directions. Add walnuts to batter. Pour into prepared pans. Bake for 20 to 25 minutes. Remove from pans and cool completely.

Beat cream cheese, confectioners' sugar and granulated sugar with mixer until creamy.

Combine 8 chopped candy bars, Cool Whip, cream cheese, and blend well. Spread this mixture on the top and sides. Sprinkle remaining two chopped candy bars over the cake and at the bottom edge for edible decoration.