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Chocolate Candy Cane Cake

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Ingredients

  • 1 pkg. (2-layer) chocolate cake mix
  • 1 pkg. (4-serving size) chocolate pudding and pie filling
  • 4 eggs
  • 1 8 oz. container sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 squares semi-sweet baking chocolate, chopped
  • 18 small candy canes, coarsely crushed, divided
  • 1 tub (8oz) Cool Whip whipped topping, thawed

Details

Servings 18

Preparation

Step 1

Preheat oven to 350 F degrees. Lightly grease 2 (9-inch) round cake pans.

Beat cake mix, dry pudding mix, eggs, sour cream, oil, and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended.

Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon batter evenly into prepared pans.

Bake 50 mins. to 1 hour or until toothpick inserted near center comes out clean. Cool in pans 10 mins. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely.

Place 1 of the cake layers on serving plate. Spread evenly with 1 cup of the whipped topping mixture. Top with remaining ckae layer. Frost cake with remaining whipped topping mixture. Garnish with additional crushed candy cane, if desired.

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