Chocolate Candy Cane Cake
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Chocolate Candy Cane Cake
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Chocolate Candy Cane Cake: it's the dessert your family wants you to bring to the holiday get together this year! Rich chocolate cake with Cool Whip filling and crushed peppermints!
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Ingredients
For the Cake:
- 1 package chocolate cake mix 2 layer cake size
- 1 package JELL-O Chocolate Instant Pudding mix 3.9 ounce
- 4 large eggs
- 1 container sour cream 8 ounce
- ½ cup vegetable oil
- ½ cup water
- ¼ cup milk
- 1 package semi-sweet chocolate bar, chopped 4 ounce
- 18 small candy canes coarsely chopped (about 1 cup)
For the topping:
- 1 package 4 ounce semi-sweet chocolate bar
- ½ cup heavy cream
- 2 tubs Cool Whip, thawed 8 ounce each
- 4 small candy canes coarsely chopped, for garnish
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Instructions
- Preheat oven to 350 degree F.
- In a large mixing bowl, beat cake mix with JELL-O Chocolate Instant Pudding Mix, eggs, sour cream, oil, water and milk. Blend completely for about 2-3 minutes. Fold in crushed candy canes and chopped chocolate.
- Spray two 9inch cake pans with baking spray. Line the bottom of the pan with parchment paper. Divide batter evenly into the pans.
- Bake for 35-40 minutes and allow to cool about 5 minutes in the pan. Loosen cake from the sides and invert onto wire racks. Cool cakes COMPLETELY before frosting. We chilled our cake layers in the refrigerator for about an hour.
- For the ganache, combine the chocolate with the heavy cream in a small glass bowl. Microwave for 30 seconds, stir and heat an additional 30 seconds. Whisk until smooth.
- Place bottom layer of cake on cake plate. Top with melted ganache. Allow to cool slightly before adding COOL WHIP. Spread 3/4 of one container on top of ganache. Top with second layer of cake. Using the remaining COOL WHIP (from the first container and the second), spread evenly over top and sides of cake. Sprinkle with crushed candy canes for garnish.
- Refrigerate cake until ready to serve. ENJOY
Notes
- Lining the bottom of the cake pans with parchment paper is optional. But with the full cup of candy canes crushed into the batter, some parts may be sticky. This helps it remove from the pan easily!
Nutrition Information
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Serving
1slice
Calories
351kcal
(18%)
Carbohydrates
51g
(17%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Cholesterol
59mg
(20%)
Sodium
298mg
(12%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 351kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 59mg | 20% |
| Sodium | 298mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
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