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Chocolate Candy Cane Cake




Source of Recipe


Kraft Magazine






Recipe Introduction


This is the best cake that I have EVER made! So moist and tasty. Your guests will want the recipe.

Prep: 10 min
Total: 1 hour 10 min





List of Ingredients



• 1 pkg (2-layer size) chocolate cake mix
  
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
  
• 4 eggs
  
• 1 cup sour cream
  
• 1/2 cup vegetable oil
  
• 1/2 cup water
  
• 4 squares Baker's Semi-Sweet Chocolate, chopped
  
• 18 small candy canes, coarsely crushed (about 1 cup), divided
  
• 3 cups Cool Whit Topping, thawed
  






Instructions



1. Preheat oven to 350 degrees F. Lightely grease 2 (9-inch) round cake pans.
   
2. 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.
   
3. Stir in chopped chocolate and 2 Tbsp. of the crushed cany cane. Spoon batter evenly into prepared pans.
   
4. Bake 50 min to 1 hour or until toothpick inserted near centre come out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pan with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack.
   
5. 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 top and side of cake with remaining whipped topping mixture. Garnish with additional candy cane, if desired. Cut into 18 slices to serve.
   






Final Comments


Makes 18 servings. 1 slice each.