Recipes from Maria's Kitchen Chocolate Candy Cane Cake Recipe Rating: Prep Time: 20 min Total Time: 1 hr 50 min Makes: 18 servings, one slice each Ingredients: 1 pkg. (2-layer size) chocolate cake mix 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 4 eggs 1 container (8 oz.) 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 1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed Directions: PREHEAT oven to 350°F. Lightly grease two 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, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans. BAKE 40 to 50 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely. PLACE one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Garnish with remaining crushed candy canes. Cut into 18 slices to serve. Store in refrigerator. KITCHENS TIPS: Size It Up: Savor a serving of this indulgent special-occasion dessert. At 18 servings, it's perfect for a holiday party. Great Substitute: Prepare as directed, using Reduced Fat or Light Sour Cream. More Recipes More Holiday Recipes Holiday Greeting Cards This webpage created and maintained by: Cyberbargins.net - for Maria's Kitchen