Milk Chocolate Candy Cake

1 package Swiss chocolate cake mix
1 (8 oz.) pck. cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.5 oz) milk chocolate cand bars w/almonds, divided
1 (12 oz) container frozen whipped topping, thawedPREPARE cake batter according to package directions. Pour into greased and floured 8-inch round cakepans.

• BAKE at 325 degrees for 20-25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks.
  
• BEAT cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.
  
• CHOP 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.
  
• SPREAD icing between layers and on top and sides of cake. Press remaining chopped candy along bottom edge of cake.