Chocolate-Candy Cane Cake

photo by:kraft

Excellent recipe and one I've enjoyed for several years now. A must for the holidays! I've also added andies candies baking pieces and it's a great twist, but would recom...read more

posted by

flrn64

on 1/27/2012

time

prep:

20 min

total:

1 hr 40 min

servings

total:

18 servings

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What You Need

pkg. (2-layer size) chocolate cake mix

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

eggs

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

1/2

cup oil

1/2

cup water

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

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

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

Make It

HEAT oven to 350°F.

BEAT first 6 ingredients in large bowl with mixer until well blended. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 (9-inch) round pans sprayed with cooking spray.

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

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

Kraft Kitchens Tips

Size-Wise

Savor a serving of this indulgent special-occasion dessert. At 18 servings, it's perfect to serve at your next holiday party.

Substitute

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Special Extra

Melt additional 1 oz. BAKER'S Semi-Sweet Chocolate; cool. Drizzle over cake just before serving. Garnish with fresh raspberries.

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Hibiscusgirl15

posted:1/16/2006

This is an excellent recipe. TIP: Allow the cake to cool completely before you frost. Making the cake the night before is perfect for frosting appeal! Happy Eats!

iuzeta1

posted:1/14/2006

looks great and tastes great, big holiday hit!

slpalmer2

posted:1/14/2006

The icing is a little boring so I may try a coffee flavored icing instead. The cake is very yummy!

nicolelynn00

posted:1/12/2006

Cake was delicious, however I put the candy canes too early and they ran down the cake! It looked like it was crying pink tears! Just make sure you wait until right before serving to decorate. Otherwise tastes delicious!

a cook

posted:1/11/2006

This cake was good. I used devil's food cake mix and it was very moist. I didn't taste the candy canes in the cake. The cool whip did not turn out either. It wasn't fluffy like the picture. Maybe I will try it again.

noel1968

posted:1/10/2006

My husband and I got married on Christmas Eve and this is the recipe he used for our wedding cake. We did have to double & triple it for the different size tiers but it worked out great. The onlu change we made was the frosting. He used a white buttercream frosting because it had to be done the day before. The candy canes did not run. We added silk red poisettias on the top and it was the hit of the reception! This cake will be an annual tradition for us every year.

tawsha2

posted:1/7/2006

This cake was a Christmas hit! The peppermint in the chocolate cake mix was a wonderful twist to plain chocolate box cake.

aclements25

posted:1/7/2006

Cake was superb. But don't put peppermints on until time to be served - they run and ruin the appearance.

a cook