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Category   Desserts - Breads
Sub Category   None
Servings   18
Preptime   20 minutes

1 pkg of chocolate cake mix
1 pkg of Jello Instant Chocolate Pudding (3.9 oz)
4 eggs
1- 8 oz of Breakstones Sour Cream
1/2 cup of oil
1/2 cup of water
4 squares of Bakers Semi-Sweet Chocolate, chopped
18 small candy canes, coarsely crushed, about 1 cup, divided
1- 8 oz Cool Whip topping, thawed

Heat oven to 350. BEAT first 6 ingredients in large bowl with mixer until well 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 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. FILL and frost cakes with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.

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