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Chocolate-Candy Cane Cake

Chocolate-Candy Cane Cake
average rating
average rating (259)
rate/review
prep time
20 min
total time
1 hr 40 min
makes
18 servings
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kraft
recipe by: kraft

What You Need!

1 pkg. (2-layer size) chocolate cake mix
1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
4 eggs
1 container  (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup  water
4 squares BAKER'S Semi-Sweet Chocolate, chopped
18 small  candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It!

HEAT oven to 350°F.

BEAT first 6 ingredients in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 lightly greased 9-inch round pans.

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

FILL and frost cake 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 1 additional square BAKER'S Semi-Sweet Chocolate; cool. Drizzle over cake just before serving. Garnish with raspberries.

nutritional information

K:46924v0:89652

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