Chocolate Candy Cane Cake – a delicious recipe with chocolate cake mix, eggs, sour cream, oil, water, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Lightly grease 2 (9-inch) round baking pans.
3
Beat first 6 ingredients in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl.
4
Beat on medium speed 2 min.
5
Stir in chopped chocolate and 2 Tbsp.
6
crushed candy.
7
Pour into prepared pans.
8
Bake 50 min.
9
to 1 hour or until toothpick inserted in centres comes out clean.
10
Cool in pans on wire racks 10 min.
11
Loosen cakes from sides of pans with spatula or knife.
12
Invert cakes onto racks; gently remove pans.
13
Cool cakes completely.
14
Fill and frost cake with Cool Whip.
15
Sprinkle with remaining crushed candy.
16
Keep refrigerated.
1225
kcal
Calories
91
g
Fat
81
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. (2-layer size) chocolate cake mix, 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding, 4 eggs, 1 cup sour cream, and more.
Yes, Chocolate Candy Cane Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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