Recipe Talk

Peppermint cake recipe that was in last months (Oct or Nov) Women's World magazine. Thanks to all. LB

Name: Jessica DeVivo
Recipe Name: Chocolate Peppermint Two-Layer Cake

Ingredients:

1 pkg. chocolate cake mix

1 pkg. Jell-O chocolate instant pudding and pie filling

4 eggs

8 oz. sour cream

1/2 cup vegetable oil

1/2 cup water

4 squares semi-sweet baking chocolate, chopped

1 cup small candy canes, coarsely crushed and divided

8 oz. Cool Whip, thawed

Preparation Instructions:
Preheat oven to 350 degrees. Lightly grease two 9" round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed for 2 minutes or until well blended. Stir in chopped chocolate and 2 tablespoons crushed candy canes. Spoon mixture evenly into prepared pans. Bake for 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes. Invert cakes onto wire racks, carefully removing pans. Cool completely. Place one cake layer on a serving plate and spread evenly with 1 cup Cool Whip. Top with remaining cake layer. Frost top and side of cake with remaining Cool Whip. Sprinkle with remaining crushed candy canes just before serving. Store in refrigerator.