Comida Kraft
Recipe Box

Chocolate-Candy Cane Cake

Chocolate-Candy Cane Cake is rated 4.21978021978022 out of 5 by 273.
Prep Time
20
min.
Total Time
1
hr.
40
min.
Servings

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.

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.

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 300
Total fat 18g
Saturated fat 7g
Cholesterol 50mg
Sodium 320mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 23g
Protein 4g
% Daily Value
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

Rated 4 out of 5 by from Made this for a potluck at work because a co-worker got the Kraft magazine with this cake on the... Made this for a potluck at work because a co-worker got the Kraft magazine with this cake on the cover and asked if I could make it. It's a very easy recipe. I didn't have the trouble with the candy in the cake batter making my cake stick to the pan because I used the finest pieces and candy "dust" from my crushed candies to avoid an unexpected crunch inside the cake. Also, lining the bottom of your cakepan with greased parchment would help. Everyone in my office loved the cake. I used a star cookie cutter on the top of the cake and filled that in with candy cane dust - looked pretty but it hardened into a solid shape that isn't easily cut.
Date published: 2005-12-12
Rated 5 out of 5 by from My 14 year old daughter made this for Christmas dinner. My 14 year old daughter made this for Christmas dinner. She placed it on a red and white striped candy-cane cake plate from Pier !. It was beautiful. She needed no help with the cake. She did use the 7 minute miracle icing (you make with melted sugar and egg whites) that I helped her make. It tasted great. She had no trouble with the candy canes melting either. It was difficult to place them on the cake. She scooped them onto a spatula and pressed them into the icing. Went great. She did have a little problem with the layers sliding during transportation, but it still looked and tasted great. She would make it again.
Date published: 2005-12-28
Rated 4 out of 5 by from I haven't made this cake but want to share a solution of putting the crushed candy on the side. I haven't made this cake but want to share a solution of putting the crushed candy on the side. This is so much easier. When frosting the bottom layer cake, only frost around the side, don't frost the top yet. Get out a piece of wax paper with the crushed candy sprinkled down the length of the wax paper. Pick up the bottom layer of the cake, (the top & bottom isn't frosted so you wont get it all over your hands). Roll or dip the frosted sides lightly into the candy. When the sides of the bottom cake layer is coated, resume frosting top of cake, adding top layer cake, frost the top of that and down the sides.
Date published: 2005-12-01
Rated 5 out of 5 by from FANTASTIC! FANTASTIC!!!! I made this cake for a christmas dinner that my best friends and I have ever year and it went over very well. So well that I have become the official cake maker for all events that require cake. HAHA. I did use peppermint extract in the batter instead of peppermint pieces and it tasted just has good. I also used 2 tubs of vanilla frosting instead of the cool whipped topping. To the frosting I also added 2 1/4tsp of peppermint extract. It gave the cake a little something extra without being too powerful. I will be making this cake again for Christmas dinner with my own family.
Date published: 2005-12-13
Rated 4 out of 5 by from After the second try, the cake came out great...but after a few modifications. After the second try, the cake came out great...but after a few modifications. First, the cook time in this recipe is way too long. 35-40 minutes is all you need for 2 9-inch round pans. Second, the Cool Whip doesn't work that great. The layer in between the two cakes ended up evaporating and once it was cut, there was nothing in the middle! I used 2 large Fluffy White icing containers by Dunkan Hines and added Peppermint Extract to the icing. Only a little to avoid overpowering the cake. Third, by adding the crushed candy canes to the cake mix, it makes the cakes stick to the bottoms of the pans. Coat the candy canes in flour first or just add Peppermint Extract to the cake mix for the same flavor. Everyone loved it!
Date published: 2005-12-12
Rated 4 out of 5 by from My 17 yr old daughter tasted this cake and decided this would be her birthday cake for March 2006! My 17 yr old daughter tasted this cake and decided this would be her birthday cake for March 2006! I did do things a bit differently. I read the reviews and I followed my fellow cooks advice. I did not add candy canes to the cake. I used peppermint extract in the cake and the frosting. I made a terrific frosting using 1 c milk, 1 box (4 ser) vanilla instant pudding, 1 container of cool whip, and 1/4 c confectioner's sugar, 1 tsp peppermint extract. (thank you previous poster, debmray! Great frosting recipe!!!). I put the crushed peppermint on at serving time. I probably will not use the chopped chocolate next time either. The cake was really great though. Thanks to all the previous posters with all the wonderful tips!!!
Date published: 2005-12-25
Rated 5 out of 5 by from I made this cake yesterday and took it to work. I made this cake yesterday and took it to work. It's fabulous!! And yes...I also 'threw' the pieces of candy cane onto the sides of the cake just after I iced it. I used whipping cream sweetened with powdered sugar instead of coolwhip cause I had it on hand...same difference. The only thing I found was that the cakes baked a little quicker than the recipe called for. I used 9 inch rounds and my cakes were done in 40 minutes. This cake is full of rich chocolate flavor and very moist. I will definitely make this again soon. It's a winner!!
Date published: 2005-12-01
Rated 2 out of 5 by from This was very messy. This was very messy. Once the cake was made and I went to put on the whipped cream...I had to put it into the frezer to get the whip cream to set so that I could put the crushed peppermint onto the cake. I also found that the recipe was not clear on the bakers chocolate...the chocolate comes in individual packages in the box and each package contains 4 squares...I was unsure if I was to use 4 squares total or 1 package. It was very tasty and everyone loved this...but it was not easy, at least for me, to make.
Date published: 2006-01-02
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