OR Browse By...

Recipe Category

Then Recipe Type

More Search Options

Chocolate-Candy Cane Cake

Prep Time:

20 min

Total Time:

1 hr 40 min

Makes:

18 servings

What You Need!

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

4 eggs

1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

1/2 cup oil

1/2 cup water

4 squares BAKER'S Semi-Sweet Chocolate, chopped

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

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It!

HEAT oven to 350°F.

BEAT first 6 ingredients in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 lightly greased 9-inch round pans.

BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.

FILL and frost cake with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.