Chocolate-Candy Cane Cake

Chocolate-Candy Cane Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    package (2-layer size) chocolate cake mix

  • 1

    3.9 ounce package JELL-O Chocolate Instant Pudding

  • 4

    eggs

  • 1

    8 ounce container BREAKSTONE'S or KNUDSEN Sour Cream

  • ½

    cup oil

  • ½

    cup water

  • 4

    squares BAKER'S Semi-Sweet Chocolate, chopped, divided

  • 18

    small candy canes, coarsely crushed (about 1 cup), divided

  • 1

    8 ounce tub COOL WHIP Whipped Topping, thawed

Directions

Heat oven to 350 degrees F. Beat first 6 ingredients in large bowl with mixer until well blended. Stir in chopped chocolate and 2 tablespoons crushed candy. Pour into 2 (9-inch) round pans sprayed with cooking spray. Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely. Fill and frost cakes with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.


Nutrition

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