Zutaten für Chocolate Candy Cane Cake
- Chocolate Cake Mix
- Instant Chocolate Pudding Mix
- 4 large eggs
- Sour Cream
- Vegetable Oil
- Water
- Semi Sweet Chocolate Baking Squares
- Candy Cane
- 1 (8 ounce) container Cool Whip
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Zubereitung von Chocolate Candy Cane Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the chocolate chips.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, frost the top of one cake layer with half of the Cool Whip. Top with the second cake layer and frost the entire cake with the remaining Cool Whip.
- Crush candy canes and sprinkle over the top of the frosted cake.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
73g
Fat
37g
Carbs
10g
