1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant chocolate pudding mix
1 cup milk
1/2 cup vegetable oil
2 eggs
1 cup shortening
1 cup HERSHEY'S KISSES Milk Chocolate Chiffon Frosting
2/3 cup HERSHEY'S Milk Chocolate Strips
Prepare the icing according to package directions. In a large bowl, cream together the shortening cream cheese and 1 cup chocolate pudding until smooth. Add the milk and oil ingredients and beat until smooth. Add eggs and chocolate stripes and beat until well blended.
Fold 1/2 cup of the whipped topping into the creamed/cream mixture; pour mixture into the cake layers. Chill cake in refrigerator until ready to use. Spread remaining cream mixture evenly over the frosting until room temperature.