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Chocolate-Candy Cane Cake

http://www.kraftfoods.com/assets/recipe_images/Chocolate_Candy_Cane_Cake.jpg
Average Rating: 4 stars
Prep Time: 20 min
Total Time: 1 hr 40 min
Makes: 18 servings

What You Need

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
4 eggs
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It!

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.

Kraft Kitchen Tips

Size-Wise
Savor a serving of this indulgent special-occasion dessert. At 18 servings, it's perfect to serve at your next holiday party.
Substitute
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Special Extra
Melt additional 1 oz. BAKER'S Semi-Sweet Chocolate; cool. Drizzle over cake just before serving. Garnish with fresh raspberries.

NUTRITION INFORMATION

Nutritional Information

PER SERVING
Calories330
Total fat18g
Saturated fat7g
Cholesterol55mg
Sodium360mg
Carbohydrate42g
Dietary fiber1g
Sugars27g
Protein4g
Vitamin A4%DV
Vitamin C0%DV
Calcium6%DV
Iron10%DV