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Chocolate Candy Cane Cake
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Chocolate Candy Cane Cake

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!

Prep Time
30 mins
Cook Time
35 mins
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings: 16 servings
Calories: 351 kcal
Course: Cake
Cuisine: American

Ingredients

For the Cake:
  • 1 package chocolate cake mix 2 layer cake size
  • 1 package chocolate instant pudding mix 3.9 ounce, brand JELL-O
  • 4 egg large
  • 1 container sour cream 8 ounce
  • ½ cup vegetable oil
  • ½ cup water
  • ¼ cup milk
  • 1 package semi-sweet chocolate 4 ounce, bar, chopped
  • 18 candy cane coarsely chopped (about 1 cup, small
For the topping:
  • 1 package 4 ounce semi-sweet chocolate bar
  • ½ cup heavy cream
  • 2 tubs Cool Whip 8 ounce each, thawed
  • 4 candy cane coarsely chopped, for garnish, small

Instructions

    Cup of Yum
  1. Preheat oven to 350 degree F.
  2. 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.
  3. Spray two 9inch cake pans with baking spray. Line the bottom of the pan with parchment paper. Divide batter evenly into the pans.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 351

% 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.