Ingredients:
1 (18 ounce) packages chocolate cake mix ( 2 layer)
1 (42 g) packages instant chocolate pudding mix ( enough for 4 portions)
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 semi-sweet chocolate baking squares ( chopped)
1 cup candy canes ( crushed)
3 cups Cool Whip
Directions:
Preheat oven to 350 Fahrenheit.
Grease 2 9″ round cake pans.
Beat cake mix, pudding mix, eggs, sour cream, oil, and water in large bowl with electric mixer on low until just moist.
Beat on medium speed 2 minutes until well blended.
Stir in chopped chocolate and 2 Tablespoons of the crushed candy canes.
Spoon batter into pans.
Bake 50 minutes to 1 hour until toothpick comes out clean.
Cool in pan for 10 minutes then cool completely on wire rack.
Place one layer of the cake on a plate and spread evenly with 1 cup of cool whip.
Top with remaining cake layer and frost with the rest of the cool whip.
Garnish with crushed candy cane.
Servings: Serve
Time preparation: 30 min.
Time total: 80 min.