Chocolate Candy Cane Cake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I got this from the Kraft magazine..I made it for Christmas and it was a big hit!! I used a handful of chocolate chips instead of semi sweet chunks and used an entire tub of cool whip for the icing! Ingredients:
1 (18 ounce) package chocolate cake mix (2 layer) |
1 (42 g) package instant chocolate pudding mix (enough for 4 portions) |
4 eggs |
1 cup sour cream |
1/2 cup vegetable oil |
1/2 cup water |
4 semi-sweet chocolate baking squares (chopped) |
1 cup candy cane (crushed) |
3 cups cool whip |
Directions:
1. Preheat oven to 350 Fahrenheit.
2. Grease 2 9 round cake pans.
3. Beat cake mix, pudding mix, eggs, sour cream, oil, and water in large bowl with electric mixer on low until just moist.
4. Beat on medium speed 2 minutes until well blended.
5. Stir in chopped chocolate and 2 Tablespoons of the crushed candy canes.
6. Spoon batter into pans.
7. Bake 50 minutes to 1 hour until toothpick comes out clean.
8. Cool in pan for 10 minutes then cool completely on wire rack.
9. Place one layer of the cake on a plate and spread evenly with 1 cup of cool whip.
10. Top with remaining cake layer and frost with the rest of the cool whip.
11. Garnish with crushed candy cane.
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