Chocolate Candy Cane Cake
1 package chocolate cake mix
1 package (3.9 oz) Chocolate Instant Pudding
1 container (8 oz.) sour cream
½ cup oil
½ cup water
1 cup chocolate chips
1 tsp. peppermint extract
1 tub (8 oz.) Cool Whip
12-15 small candy canes (about 3/4 cup) crushed
Heat oven to 350. Lightly grease sheet cake pan. Beat first 8 ingredients in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 minutes. (Batter will be extremely thick.) Spoon into prepared pan.
Bake 30-35 minutes, or until toothpick inserted in center comes out clean. Cool completely. Frost cake with Cool Whip. Sprinkle with crushed candy canes just before serving. Keep refrigerated.
This cake is one of the best I’ve ever made. I served it at a family dinner, and everyone had at least two pieces, which is unheard of for them. I altered the original recipe, which can be found here.
I leave you with what I affectionately call, “Aftermath”…
(And that was a BIG cake!)