Chocolate-Candy Cane Cake
(from Lucianolinda’s recipe box)
Source: Jell-O magazine add
Prep time: 20 minutes
Serves 18 people
Categories: Cake
Ingredients
- 1 pkg. (2 layer size) chocolate cake mix
- 1 pkg. (3.9 oz.) Jell-O chocolate instant pudding
- 4 eggs
- 1 container (8oz.) sour cream
- 1/2 cup oil
- 1/2 cup water
- 1/4 cup milk
- 1 pkg. (4oz.) Baker's Semi-sweet chocolate chopped
- 18 small candy canes, coarsely crushed (about 1 cup), divided
- 1 tub (8 oz.) Cool Whip, thawed
Directions
- Heat oven to 350 degrees.
- 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 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. 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.