Savor a serving of this
indulgent, special occasion dessert that is perfect for a party.
Chocolate
Candy Cane Cake
- 1 (18.25-ounce) package
chocolate cake mix, any variety
1 (3.25-ounce) package Jell-O Chocolate Flavor Instant Pudding
& Pie Filling
4 large eggs
1 (8-ounce) container Breakstone's or Knudsen Sour Cream
1/2 cup vegetable oil
1/2 cup water
4 squares Baker's Semi-Sweet Baking Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
use
1 (8-ounce) tub Cool Whip Whipped Topping, thawed
- Preheat oven to 350°F.
Lightly grease 2 (9-inch) round cake pans.
- Beat cake mix, dry pudding
mix, eggs, sour cream, oil and water in large bowl with electric
mixer on low speed just until moistened, scraping side of bowl
frequently. Beat on medium speed 2 minutes or until well blended.
- Stir in chopped chocolate
and 2 tablespoons of the crushed candy canes. Spoon batter into
prepared pan.
- Bake 50 minutes to 1 hour
or until toothpick inserted near center comes out clean. Cool
in pan 10 minutes on wire rack. Loosen cake from side of pan
with spatula or knife. Invert cake onto rack; gently remove pan.
Cool completely on wire rack.
- Place 1 of the cake layers
on serving plate. Spread evenly with 1 cup of the whipped topping
mixture. Top with remaining cake layer. Frost top and side of
cake with remaining whipped topping mixture.
- Garnish with remaining
crushed candy canes. Cut into 18 slices to serve.
Makes 18 servings.
Great Substitute:
Prepare as directed, using Breakstone's Reduced Fat or Knudsen
Light Sour Cream.
Nutrition (per serving): Calories 360, Total
fat 18g, Saturated fat 7g, Cholesterol 55mg, Sodium 360mg, Carbohydrate
48g, Dietary fiber 1g, Sugars 31g, Protein 4g, Vitamin A 4%DV,
Vitamin C 0%DV, Calcium 6%DV, Iron 10%DV.
Recipe and photograph provided courtesy of Kraft Food,
Inc.
