Chocolate-Candy Cane Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 4 eggs
• 1 container (8 oz.) KNUDSEN Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 4 squares BAKER'S Semi-Sweet Chocolate, chopped
• 18 small candy canes, coarsely crushed (about 1 cup), divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 350F
2. Beat first 6 ingredients in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl.
3. Beat on medium speed 2 min.
4. Stir in chopped chocolate and 2 Tbsp.
5. crushed candy.
6. Pour into 2 (9-inch) round pans sprayed with cooking spray.
7. Bake 35 to 40 min.
8. or until toothpick inserted in centers comes out clean.
9. Cool 10 min.
10. ; remove to wire racks.
11. Cool completely.
12. Fill and frost cake with COOL WHIP.
13. Sprinkle with remaining crushed candy just before serving.
14. Keep refrigerated.

chocolate cake mix, eggs, sour cream, oil, water, s, canes

Taken from www.kraftrecipes.com/recipes/chocolate-candy-cane-cake-115066.aspx (may not work)