Chocolate-Candy Cane Cake

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prep time

20 min

total time

1 hr 40 min

makes

18 servings

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (2-layer size) chocolate 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 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.