There’s something magical about the combination of mint and chocolate that makes my heart beat a little faster. So when I found this recipe for Chocolate-Candy Cane Cake I knew I was a goner. Chocolate and peppermint and COOL WHIP, all rolled into one beautiful slice of cake? Oh, yeah. I’m drooling just thinking about it.
While it looks like an ordinary chocolate cake with candy cane sprinkles on top – don’t let that innocent look fool you… there’s actually candy canes IN the cake. Gasp! Sigh! Yum! This is one of the most moist cakes I’ve ever made, although it’s easy because it starts with a cake mix. Add in some sour cream and JELL-O Instant Pudding mix, along with other scrumptious things, and it’s like a Christmas party in your mouth. Because it’s so rich, a small slice will do ya – it serves 18 people. Which of course means that you can spread the love! I’m kind of thinking this might be one of the biggest hits I make this year – as well it should be. I’m telling you, this cake is the stuff of dreams. Chocolate and peppermint dreams that is. If you are a chocolate lover who has a soft spot for all things candy cane, this recipe should be at the top of your baking list this year. I know it’s going to become a yearly tradition around here! From family dinners to parties with friends – this will be my go-to dessert this season. It’s that freaking good.
If you don’t have a signature “Christmas dessert,” then you may have just found it. Of course, if you’re not in the Christmas spirit just yet, I’m pretty certain that one slice of this will definitely cure your bah-humbugs. Even Scrooge would agree that this is what Christmas should taste like!

Chocolate-Candy Cane Cake Recipe

INGREDIENTS

• 1 pkg (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 4 eggs
• 1 container (8 oz.) BREAKSTONE’S Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 1/4 cup milk
• 1 pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate, chopped
• 18 small candy canes, coarsely crushed (about 1 cup), divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

DIRECTIONS: HEAT oven to 350° F. BEAT first 7 ingredients in a large bowl with mixer until blended. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 (9-inch) round pans sprayed with cooking spray. BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 mins. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely. FILL and frost cakes with COOL WHIP. Sprinkle remaining crushed candy just before serving. Keep refrigerated.

Serves 18 / Prep Time: 20 minutes   / Total Time: 1 hour 40 minutes

If you decide to try this recipe, I’d love to see yours! Be sure to tag me and KRAFT Foods in photos on Instagram (by mentioning @shabbycreek and @KraftJello) or share it over on my Facebook page. I think you’ll love this recipe just as much as I do!  

So good, you can’t wait to share it.

*Thanks to Kraft Foods for partnering with me on this post. This recipe was developed and tested in Kraft Kitchens. All words, images, and opinions are 100% my own.*