Carthage Heath Bar Cake and Frosting

Ingredients:
1 Dark Chocolate Duncan Hines Cake Mix
¾ C of Oil
1 C of Buttermilk
1/3 C of Sugar
4 XL or Jumbo Eggs

Directions:
Use a sifter to sift the cake mix twice. Put all ingredients in with cake mix and beat on high for 4 minutes. Pour batter into 3 greased & floured cake pans. Cook at 350º for 15-18 minutes.

Heath Bar Cake Icing

Ingredients:
1 12 oz carton of Cool Whip [not low calorie]
2 8 oz package of Cream Cheese [not low calorie]
1 Stick of Butter softened
1 C of Sugar
2 t of Vanilla
4 Heath Candy Bars

Directions:
Beat sugar, cream cheese, butter, & vanilla together until smooth. Add the cool whip. Take Heath bars and break into small pieces. Layer cake, icing, candy as you put the layers together. Candy will be on top.

Freezing Instructions: Put in freezer unwrapped for one hour. Remove and cover with 2 layers of Saran wrap, then a layer of aluminum foil. Freeze.
Thawing Instructions: Remove from freezer 5 hours before you want to eat the cake.