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Chocolate-Candy Cane Cake

Chocolate-Candy Cane Cake recipe
photo by:kraft
Frosted with fluffy whipped topping, this chocolate cake is moist with chocolate pudding and pepperminty with crushed candy canes.
time
prep:
20 min
total:
1 hr 40 min
servings
total:
18 servings
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posted:
12/30/2008
Looks amazing!!!!
posted:
12/30/2008
Made it last Christmas and loved it. Making again for New Years Eve and can't wait to serve it to my guest.
posted:
12/30/2008
I also added some peppermint extract to the batter along with the crushed candy. The cake was very moist and a big hit. However the crushed candy on the coolwhip slid off the cake and there was some red puddles. Didn't affect the taste of the cake.
posted:
12/30/2008
i love this cake/cupcake recipe. I've made it both with the candy canes in the mix and without it. Only difference is I used devils food cake mix and pudding mix as its my favorite. The cake is so moist and is delicious. Everyone loved it.
posted:
12/30/2008
This cake was delicious! SO MOIST!
posted:
12/30/2008
I love this recipe! I make it every Christmas and it is always is a crowd pleaser. It looks beautiful, and tastes awesome!
posted:
12/30/2008
This is a fantastic recipe although I have made some changes. I put peppermint bark in the place of the baking chocolate and the candy canes. I also use fluffy white frosting instead of cool whip. I started not using coolwhip when I started getting too many request for the cake and I didn't have enough in the fridgr.
posted:
12/30/2008
While I try and love a lot of recipes from KraftFoods, I was really not crazy about this one.
posted:
12/28/2008
Like others had suggested, I added 1 tsp peppermint extract to the cake batter and used chocolate chips rather than the squares. Since I added the extract, I skipped using the crushed candy in the batter and just used it as a garnish. The flavor was excellent, not overwelming. I will definitely be making this again!
posted:
12/28/2008
I read the comments before I made the cake. So I decided to bake the layers of the cake the day before. I put the layer of Cool Whip between the layers and let it sit in the fridge overnight. I finished it up the next day. That way, the cake didn't slide when I cut it. Delicious!!! Perfect just the way it was.
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