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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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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
1/4
cup  milk
1
pkg.  (4 oz.) 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 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.

Kraft Kitchens Tips

Size Wise
Savor a serving of this 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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