Comida Kraft
Recipe Box

Chocolate-Candy Cane Cake

(272) 244 Reviews
Prep Time
Total Time

18 servings

Frosted with fluffy whipped topping, this chocolate cake is moist with chocolate pudding and pepperminty with crushed candy canes.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat first 7 ingredients in large bowl with mixer until 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.

Size Wise

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


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.


  • 18 servings

Nutritional Information

Serving Size 18 servings
Calories 300
% Daily Value
Total fat 18g
Saturated fat 7g
Cholesterol 50mg
Sodium 320mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 23g
Protein 4g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • ctcooks |

    This cake was enjoyed by our whole family - from chocoholic me to Dad who doesn't like things too sweet. Will definitely make this again!

  • MTruvillio |

  • flrn64 |

    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 recommend using parchment paper on the bottom of the baking pans along with some cooking spray.