Chocolate-Candy Cane Cake

Ingredients

• 1 cup candy canes divided crushed
• 8 oz knudsen cream sour
• 4  eggs 
• 1 pkg chocolate cake mix (2-layer size)
• 3.9 oz jell-o chocolate flavor pudding instant
• 0.3 cup milk 
• 0.5 cup oil 
• 4 oz baker's semi-sweet chocolate chopped
• 0.5 cup water 
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• oven
• blender
• toothpicks

Directions

1. Heat oven to 350F.
2. Beat first 7 ingredients in large bowl with mixer until blended. Stir in chopped chocolate and 2 Tbsp. crushed candy.
3. Pour into 2 (9-inch) round pans sprayed with cooking spray.
4. Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.
5. Fill and frost cakes with COOL WHIP.
6. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.