Chocolate Candy Cane Cake
Source of Recipe
kraftfoods
Recipe Introduction
Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 18 servings, 1 slice each
Recipe Link: http://www.kraftfoods.com/knet_print_version.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=89652&print_show=1 List of Ingredients
1 pkg. (2-layer size) chocolate cake mix, any variety
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 container (8 oz.) 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 oz. ) COOL WHIP Whipped Topping, thawed
Recipe
PREHEAT oven to 350°F. 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 into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; gently remove pan. Cool completely on wire rack.
PLACE 1 of the cake layers on serving plate. Spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Garnish with remaining crushed candy canes. Cut into 18 slices to serve.
Size It Up
Savor a serving of this indulgent, special occasion dessert that is perfect for a party. This festive cake makes enough for 18 servings.
Great Substitute
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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