Saturday, October 17, 2009
CHOCOLATE CANDY CANE CAKE
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 container (8 oz.) Sour Cream
1/2 cup oil
1/2 cup water
4 squares BAKER’S Semi-Sweet Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 oz. ) COOL WHIP, thawed
1. HEAT oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat first 6 ingredients in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. crushed candy. Spoon into prepared pans.
2. BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.
3. FILL and frost cake with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.