Monday, February 9, 2015
Chocolate - Candy Cane Cake
1 box of chocolate cake mix
1 (3.9oz) package of Jello Instant Chocolate Pudding
1 container (8oz.) Sour Cream
1/2 cup oil (I use Canola Oil)
1/2 cup water
1/4 cup milk
1 (4oz) package Semi-Sweet Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8oz) Cool Whip Topping, thawed
1. Preheat oven to 350 degrees
2. Beat first 7 ingredients in mixer until well blended. Stir in chopped chocolate and 2 tablespoons crushed candy. Pour into 3- 8" cake pans that have been sprayed with cooking spray.
3. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pan; Invert onto wire racks. Carefully remove pans. Cool cakes completely
4. Fill and frost cakes with Cool Whip. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.
Note: I made mine ahead of time and the candy ran. It still looked o.k. This picture was taken immediately after it was made.