- 1 package (2 layer cake size) chocolate cake mix
- 1 package (3.9oz) JELL-O Chocolate Instant Pudding mix
- 4 large eggs
- 1 container (8oz) sour cream
- 1/2 cup canola oil
- 1/2 cup water
- 1/4 cup milk
- 1 package (4oz) semi-sweet chocolate bar, chopped
- 18 small candy canes, coarsely chopped (about 1 cup)
- 1 package (4oz) semi-sweet chocolate bar
- 1/2 cup heavy cream
- 2 tub (8oz each) COOL WHIP, thawed
- 4 small candy canes, coarsely chopped, for garnish
For the Cake:
For the topping:
- 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
Source Recipes : -Here-
