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Chocolate-Candy Cane Cake
- Prep Time 20 min.
- Cook Time -
- Serves 18
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 1 (18.25 ounce) package chocolate cake mix
- 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
- 4 eggs
- 1 (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup oil
- 1/2 cup water
- 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, chopped
- 18 small candy canes, coarsely crushed, divided
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
2. Cooking Directions
- Preheat oven to 350 degrees F. Lightly grease two 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, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans.
- Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.
- Place one 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. Sprinkle with remaining crushed candy canes just before serving. Store leftover cake in refrigerator.
Yield: 18 servings
3. Still Hungry?
Crushed candy canes transform chocolate cake into an engaging holiday delight.
Notes:
Size-Wise
Savor a serving of this indulgent special-occasion dessert. At 18 servings, it's perfect for a holiday party.
How to Keep the Cake Plate Clean
Mark 4-inch square in center of cake plate with four 3-inch-wide strips of waxed paper. Stack and frost cake layers on center of waxed paper square. Any whipped topping drippings will land on the waxed paper keeping the plate clean! Remove waxed paper strips after frosting cake.
Substitute
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Jazz It Up
Melt 1 additional square BAKER'S Semi-Sweet Baking Chocolate; cool. Drizzle over cake just before serving. Garnish with fresh raspberries.
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Most Helpful Reviews
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yummy
mark_lyon4692 - December 28, 2008 02:34:30 PM PSTIt gives the cake a really minty taste it is the best cake i have ever tried if you put vanilla icing on it it makes it taste good but with whipped cream it is better
2 of 2 found this review helpful.
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-
cool whip icing
kathy c - December 28, 2008 02:36:20 PM PSTThis type of icing is very good.I add a package of vanill instant pudding to the cool whip,it makes a light and fluffy icing.
2 of 2 found this review helpful.
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-
Made a change
bigmama_of5 - December 28, 2008 02:49:42 PM PSTThe cake was very moist and very good, but like the others, I just could\'nt go for the Cool Whip. I used regular white cake icing from a tub. My entire family of ten enjoyed very much.
1 of 1 found this review helpful.
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-
cool whip topping?
ladylace827 - December 28, 2008 02:38:47 PM PSTAt first I thought I\'d agree with you guys about the frosting, but after going through it again completely, with the chocolate drizzle and the berries, cool whip would be the right texture.
can\'t wait to make it.1 of 1 found this review helpful.
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good but...
hitone - March 25, 2009 04:36:22 PM PSTcake was good but instead of cool whip i made my own vanilla frosting with a few drops of peppermint extract added to it
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