Chocolate-Candy Cane Cake
Recipe from KRAFT Foods


Chocolate-Candy Cane Cake

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Servings: 18 servings
Prep Time: 20 mins
Total Time: 1 hr 40 mins
Related Categories: Cake, Chocolate Cake, Chocolate Cake, Chocolate Desserts, Christmas, Christmas Cake, Christmas Desserts, Desserts, Low Cholesterol, Vegetarian, Winter
 
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Ingredients
What You Need
  • 1  pkg. (2-layer size)
    chocolate cake mix
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  • 1  pkg. (3.9 oz.)
    JELL-O Chocolate Instant Pudding
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  • 4 
    eggs
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  • 1  container (8 oz.)
    BREAKSTONE'S or KNUDSEN Sour Cream
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  • 1/2  cup
    oil
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  • 1/2  cup
    water
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  • 4  squares
    BAKER'S Semi-Sweet Chocolate, chopped, divided
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  • 18 
    small candy canes, coarsely crushed (about 1 cup), divided
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  • 1  tub (8 oz.)
    COOL WHIP Whipped Topping, thawed
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Directions

Make It
Heat oven to 350 degrees F.
Beat first 6 ingredients in large bowl with mixer until well blended. Stir in chopped chocolate and 2 tablespoons crushed candy. Pour into 2 (9-inch) round pans sprayed with cooking spray.
Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. 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.

Kraft Kitchen Tips
Substitute: Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Kraft Kitchen Tips
Special Extra: Melt 1 additional square BAKER'S Semi-Sweet Chocolate; cool. Drizzle over cake just before serving. Garnish with fresh raspberries.
Nutrition information
Calories 330, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 42 g, Fiber 1 g, Protein 4 g, Calcium 6 mg. Daily Values: Vitamin A 4%, Vitamin C 0%. Percent Daily Values are based on a 2,000 calorie diet
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