18 small candy canes, coarsely crushed ( about 1 cup ), divided
3 cups Cool Whip whipped topping, thawed
Instructions
Preheat oven to 350 F. Lightly grease two 9 inch round baking pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 minutes or until well blended. Stir in chopped chocolate and 2 tbsp of crushed candy canes. Pour evenly into prepared pans.
Bake 50 minutes to 1 hour or until wooden toothpick inserted in centres comes out clean. Cool in pans on wire rack 10 minutes. Loosen cakes from sides of pans with spatula or knife. Invert cakes on racks, gently remove pans. Cool cakes completely.
Place one of the cake layers on serving plate. Spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Sprinkle with remaining crushed candy canes. Cut into 18 slices to serve.
Originally Submitted
3/4/2012
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