Thursday, December 15, 2011

Peppermint Chocolate Cake

The following recipe is a holiday cake that I've been making since 2005, its from the 'Kraft food and family magazine'. If you have never taken a look inside one of these magazines their desserts are typically SUPER easy and total show stoppers. I make this cake every year and its become quite a tradition. So in honor of that I thought I'd take step-by-step pictures for you, something I've been wanting to do for a while.

Here is what you'll need:
1pkg (2layer size) chocolate cake mix
1 pkg (4 serving size ) chocolate flavor instant pudding/pie filling (Jello)
4 eggs
1 8oz container of sour cream
1/2 c veg oil
1/2 c water
4 squares semi sweet baking chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 8 oz container Cool Whip

*No need to adjust this recipe for high elevation cooking, I didn't anyway. :)


~Preheat your oven to 350 deg, lightly grease 2 (9 in) round cake pans

~Beat cake mix, dry pudding mix, eggs, sour cream, oil, and water in a large bowl with electric mixer on low speed scraping side of bowl frequently. Beat on med speed ofr 2 min or until well blended
 


~Chop Chocolate
 


~Get 18 small candy canes
 


~Place in a ziplock bag and crush with a rolling pin
 


~Or have your stringy haired four year old help
 


~Pour all the chocolate and 2T of the crushed candy canes into the batter, stir then divide evenly in the greased cake pans
 


~Let it bake. And while it bakes let 'said' stringy haired 4 year old lick the spatula
 


~Once baked let cool completely (this does take some time but its totally worth it!)
 


~Frost completely with one tub of cool whip
 


~Emellish the top and side with the remaining crushed candy canes
 


 


~Voila!!! It's so yummy you will not be disappointed
 

~While you're at it you may as well have some friends over to enjoy it with you. So go set the table, put the kids to bed and enjoy!!!
 


 


 
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