Milk Chocolate Bar Cake

1 pkg. Swiss chocolate cake mix (or German Chocolate)
1 8oz pkg. cream cheese, softened
1 C powdered sugar
1/2 C granulated sugar
10- 1.5oz milk chocolate candy bars with almonds, divided
1-12 oz container of Cool Whip

Prepare cake batter according to package directions. Pour into three greased and floured 8" round cake pans. Bake at 325 for 20-25 min., or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 min. 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 wipped topping. Spread icing between layers and on top and sides of cake. Chop remaining two candy bars. Sprinkle half of the chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake. YUMMY!