Ingredients
-
1
-
1
-
4
-
1
-
1/2
-
1/2
-
4
-
1
-
3
-
-
-
-
-
-
Directions
Chocolate Candy Cane Cake, I got this from the Kraft magazine I made it for Christmas and it was a big hit!! used a handful of chocolate chips instead of semi sweet chunks and used an entire tub of cool whip for the icing!, Very tasty! This is probably the best cake I have ever made – and it’s almost looks too cute to eat too! Will be making for the in-laws Thanks for posting , I made this recipe after seeing it in a Kraft ad and it was fabulous! Very dense and rich, the cool whip was a perfect frosting!
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Steps
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1
Done
|
Preheat Oven to 350 Fahrenheit. |
|
2
Done
|
Grease 2 9" Round Cake Pans. |
|
3
Done
|
Beat Cake Mix, Pudding Mix, Eggs, Sour Cream, Oil, and Water in Large Bowl With Electric Mixer on Low Until Just Moist. |
|
4
Done
|
Beat on Medium Speed 2 Minutes Until Well Blended. |
|
5
Done
|
Stir in Chopped Chocolate and 2 Tablespoons of the Crushed Candy Canes. |
|
6
Done
|
Spoon Batter Into Pans. |
|
7
Done
|
Bake 50 Minutes to 1 Hour Until Toothpick Comes Out Clean. |
|
8
Done
|
Cool in Pan For 10 Minutes Then Cool Completely on Wire Rack. |
|
9
Done
|
Place One Layer of the Cake on a Plate and Spread Evenly With 1 Cup of Cool Whip. |
|
10
Done
|
Top With Remaining Cake Layer and Frost With the Rest of the Cool Whip. |
|
11
Done
|
Garnish With Crushed Candy Cane. |
