Begin by preheating your oven to 325°F (165°C). Prepare two 8-inch round cake pans by greasing and flouring them. If you intend to split the cake layers, use two pans, but if not, three pans will work as well. Line the base of each pan with a circle of parchment or wax paper for easy removal.

In a mixing bowl, blend the dry ingredients: the cake mix, flour, and pudding mix. Stir to combine thoroughly. Add the eggs, sour cream, water, oil, and vanilla extract to the dry mix. Blend on low speed, gradually increasing to medium speed for about one minute, scraping down the sides of the bowl as needed. Continue mixing for another minute to ensure a smooth batter.

Evenly divide the batter between the prepared pans.

Bake at 325°F (165°C) for around 30 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few crumbs. The cake should also bounce back when pressed gently. If using three pans, reduce baking time to 22-25 minutes.

Use a grater to create chocolate shavings from the 4 Hershey bars, setting the shavings aside for later.

Chill your mixing bowl and beaters in the freezer for about 15 minutes (or 30 minutes in the refrigerator) before whipping the cream. Using the whisk attachment of a stand mixer or a hand mixer, whip the cream until stiff peaks form, but be vigilant, as this stage arrives quickly. Keep the whipped cream cold in the refrigerator until you’re ready to use it.

In a separate bowl, combine the softened cream cheese, powdered sugar, and vanilla. Beat the mixture until it is completely smooth. Gently fold this cream cheese mixture into the whipped cream until well blended, then fold in the chocolate shavings. If the frosting is too soft for piping, refrigerate the filled piping bag for a short time to firm it up.

After baking, we chose to slice each cake layer in half, creating four thinner layers in total, though this step is optional. Splitting the layers allows more frosting between each layer, enhancing each bite with creamy filling.

Place the first cake layer on a serving plate or cake stand. Spread a layer of frosting over the top, then continue stacking each cake layer with frosting in between. Finish by frosting the outside of the cake with an even coat.

To add chocolate curls on top, use 1-2 additional Hershey bars, or a thicker Hershey bar for easier handling. Warm the bar slightly if needed, then use a vegetable peeler to create curls. For stability, chill the curls briefly in the freezer (about 5 minutes) before carefully arranging them on the top edge of the cake. A toothpick can help position the curls if they are fragile.

Due to the whipped cream and cream cheese frosting, this cake should be refrigerated until you are close to serving time. Allow it to sit at room temperature for about an hour before serving for the best texture and flavor. Enjoy!