Chocolate Candy Cane Cake

By sandy_h

From Food & Family 2005

Ingredients

• 1 package (2-layer size) chocolate cake mix
• 1 package (4-serving size) Jell-O chocolate flavor instant pudding & pie filling
• 4 eggs
• 1 container (8-ounce) Breakstone’s or Knudsen sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 squares Baker’s semi-sweet baking chocolate, chopped
• 18 small candy canes, coarsely crushed (about 1 cup), divided
• 1 tub (8-ounce) Cool Whip whipped topping, thawed

Details

Servings 18
Preparation time 10mins
Cooking time 70mins

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 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 cane. Spoon batter evenly into prepared pans.

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

Place 1 of the cake layers on serving plate. Spread evenly with 1 cup of the whipped topping mixture. Top with remaining cake layer. Frost cake with remaining whipped topping mixture. Garnish with additional crushed candy cane, if desired. Cut into 18 slices to serve.