1 (18.25 ounce) package yellow cake mix
1 cup milk
1 (3 ounce) package instant vanilla pudding mix
1 (4 ounce) can evaporated milk
1 cup HERSHEY'S KISSES Milk Chocolate Mousse
1 cup HERSHEY'S Milk Chocolate Kisses
1 cup HERSHEY'S Milk Chocolate Swirls
1 cup HERSHEY'S Milk Chocolate Kisses
1 cup HERSHEY'S Milk Chocolate Glaze
1 cup HERSHEY'S Milk Chocolate Glaze
1 cup HERSHEY'S HERSHEY'S Milk Chocolate Glaze
1 cup HERSHEY'S HERSHEY'S Milk Chocolate Glaze
1 cup HERSHEY'S HERSHEY'S Milk Chocolate Glaze
1 cup HERSHEY'S HERSHEY'S Milk Chocolate Glaze
1 cup HERSHEY'S HERSHEY'S Milk Chocolate Glaze
1/4 cup HERSHEY'S HERSHEY'S Milk Chocolate Glaze
1/2 teaspoon HERSHEY'S HERSHEY'S Milk Chocolate Glaze
1/2 teaspoon HERSHEY'S HERSHEY'S Milk Chocolate Glaze
1/4 cup HERSHEY'S HERSHEY'S Milk Chocolate Glaze
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round or round cake pans.
In a large bowl, mix together cake mix, milk, pudding mix and evaporated milk. Stir in chocolate mousse, chocolate Kisses, and HERSHEY'S Milk Chocolate Glaze. Pour batter into prepared pans.
Bake in preheated oven for 45 minutes. Cool in pan on wire rack for 10 minutes. Cool completely.
To make the icing: In a small bowl, beat chocolate glaze and milk chocolate glaze together until smooth. In a large bowl, whip cream until stiff peaks form. Mix milk chocolate glaze and whipped cream until well blended. Beat cream into cake mix until stiff. Pour icing over cake while still warm. Chill in refrigerator.