CHOCOLATE CANDY CANE CAKE
I got this from the Kraft magazine..I made it for Christmas and it was a big hit!! I used a handful of chocolate chips instead of semi sweet chunks and used an entire tub of cool whip for the icing!
Provided by Meli-lynne
Categories Dessert
Time 1h20m
Yield 18 slices, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 Fahrenheit.
- Grease 2 9" round cake pans.
- Beat cake mix, pudding mix, eggs, sour cream, oil, and water in large bowl with electric mixer on low until just moist.
- Beat on medium speed 2 minutes until well blended.
- Stir in chopped chocolate and 2 Tablespoons of the crushed candy canes.
- Spoon batter into pans.
- Bake 50 minutes to 1 hour until toothpick comes out clean.
- Cool in pan for 10 minutes then cool completely on wire rack.
- Place one layer of the cake on a plate and spread evenly with 1 cup of cool whip.
- Top with remaining cake layer and frost with the rest of the cool whip.
- Garnish with crushed candy cane.
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