All Recipes

Chocolate-Candy Cane Cake

Prep

15-30 mins

Total

1 HR 40 MIN

Servings

16 Servings

Ingredients

1 pkg

(2-layer size) chocolate cake mix

1 pkg

(3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

4 

eggs

1 container

(8 oz.) 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

Instructions

Step 1

Heat oven to 350°F.

Step 2

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.

Step 3

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.

Step 4

Fill and frost cakes with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.

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