Chocolate Candy Cane Crunch Cake Recipes

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CHOCOLATE CANDY CANE CAKE



Chocolate Candy Cane Cake image

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

1 (18 ounce) package chocolate cake mix (2 layer)
1 (42 g) package instant chocolate pudding mix (enough for 4 portions)
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 semi-sweet chocolate baking squares (chopped)
1 cup candy cane (crushed)
3 cups Cool Whip

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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