Enjoy two rich layers of frosted Chocolate-Candy Cane Cake at your next holiday get-together! Moist chocolate cake gets a bright addition of crushed candy canes in the batter. Frost this Chocolate-Candy Cane Cake with COOL WHIP and add some more crushed candy canes on top for a perfect finish.
Beat first 7 ingredients in 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 min. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.
Fill and frost cakes with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.
Savor a serving of this special-occasion dessert. At 16 servings, it's perfect to serve at your next holiday party.
Prepare using BREAKSTONE'S Reduced Fat or light sour cream.
Melt additional 1 oz. BAKER'S Semi-Sweet Chocolate; cool. Drizzle over cake just before serving. Garnish with fresh raspberries.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.