Monday, November 7, 2011
Peppermint Chocolate Christmas Cake
1 (18.25 oz) package devils food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
2 cups semisweet chocolate chips
1/2 cup crushed peppermint candies, divided
Preheat oven to 350 degrees F.
In a large bowl, mix together the cake and pudding mixes, a spoon full of peppermint, sour cream, oil, eggs, and water. Pour batter into 2 well-greased round pans.
Bake for 40 minutes and sprinkle chocolate chips to cover the top of one of the cake rounds. Return to oven until toothpick inserted in center comes out clean. Cool cake thoroughly in pans, invert and remove from pans. Place the cake without chocolate chips on top of the cake with chocolate chips so that the chocolate layer is in the middle. Frost with whipped cream and sprinkle remaining peppermint candy.