Chocolate Candy Cane Cake

• 1 pkg. chocolate cake mix (2 layer size)
• 1 pkg. Chocolate flavor instant pudding
• 4 eggs
• 1 container sour cream (8 oz. size)
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 squares semi-sweet baking chocolate, chopped
• 18 small candy canes, coarsely crushed (about 1 cup), divided
• 1 tub Cool Whip, thawed

Directions

Preheat oven to 350 degrees F. Lightly grease 2 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 Tbsp. of the crushed candy cane. Spoon batter evenly into prepared pans.

Bake 50 minutes to 1 hour or until toothpick inserted near center comes out clean. Cool in pans 10 minutes on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack, gently remove pans. 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 cake with remaining whipped topping mixture. Garnish with additional crushed candy cane, if desired. Cut into 18 slices to serve.

By Robin from Washington, IA

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