Chocolate Candy Cane Cake

By á-7024

Ingredients

• 1 package Chocolate Cake mix
• 1 package (4 serving size) chocolate instant
• pudding
• 4 eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 squares Semi-sweet chocolate, chopped
• 18 small candy canes, coarsely crushed (at
• least one cup), divided
• 3 cups Cool Whip

Preparation

Step 1

Preheat oven to 350. Lightly grease 2 9-inch round cake pans.

Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in chopped chocolate and 2 tablespoons of the crushed candy canes. Spoon batter evenly into the two prepared pans.

Bake 50 minutes to 1 hour or until toothpick inserted near center comes our clean. Cool in pans for 10 minutes on a wire rack. Loosen cakes from side of pan with spatula or knife. Invert cakes onto rack, gently remove pans. Cool completely on wire rack.

Place one of the cake layers on a serving plate. Spread evenly with 1 cup of the whipped topping mixture. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping mixture. Garnish with additional crushed candy canes.