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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lindas98

posted:12/11/2006

This one I made for a christmas party last year (2005). It was superb! Very rich and filling!

Jessi-Baker

posted:12/11/2006

I was a little skeptical when I pulled out the cake out of the oven b/c it looked SO heavy... but to say that it was fabulous and super moist and just wonderful is an understatement. I have shared this recipe with others because it is so very very yummy and always gets rave reviews.

a cook

posted:12/9/2006

excellent! This is my only cake recipe now. I've used it with other flavors of cake and pudding and it was also good, but I prefer the chocolate. I use it with a butter cream icing and skip the candy canes for other times of year. I found that 40 minutes was sufficient to bake, an hour was much too long and it burned.

navywife7106

posted:12/8/2006

My husband loved the Chocolate Candy Cake and so did the rest of my family. I am making it and taking it to all of my family gatherings this year.

amberthomas1

posted:12/6/2006

At the dinner I took this to, the cake layers slid from one another after the first five pieces were cut! i think the cool whip was the culprit, but the cake was still a hit! it's very presentable, doesnt take very long to make (if you have a food processor to crush the candy canes!). I would definitely make this recipe again next winter!

clbwren

posted:11/22/2006

When we went to slice it the whipped topping was a little hard to keep the 2 layers from slidding around. But we may just have needed a sharper knife. But excellent cake!

Starre627

posted:11/14/2006

I usually never eat chocolate cake but this one was really good. The family really enjoyed it! I would definatly make this again.

kacimc

posted:11/9/2006

Looks really cute online and in the magazine, but unless you are going to break right into it after you are done making it, I don't suggest this cake. One night, we made it for my little brother's class, the next morning we took it out of the fridge to go to school, popped the lid to look at it and the candy cane pieces had started to run (red goo everywhere!) and the cool whip started to harden, cracking in some parts. Not very appealing, tasted great still, but looked awful!

a cook

posted:10/11/2006

i loved this recipe

Michelle6102

posted:9/25/2006

My husband really liked this cake we had it on my birthday, the day after Christmas and he just told me that he wants it for his birthday in Oct. Really moist and everyone liked it alot!!!!!!