Candy Cane Cake

I cannot believe I started making Christmas desserts already and it’s not even Thanksgiving! I actually blame my brother and sisters because they have been playing Christmas music ALL DAY LONG!  I’m just kidding, I actually wanted to start baking Christmas desserts weeks ago, but I thought it was too soon.  And since Thanksgiving is less than a week away, I thought why not?

The combination of the candy canes, chocolate cake, and whipped topping is VERY delightful!  The peppermint gives a holiday taste, at the same time it’s not very strong because the chocolate cake balances it.  I look forward to baking more holiday desserts.  If you do make any of my recreation, please #SBholidaybaking!

Candy Cane Cake

Scale 1x2x3x

Ingredients

• 1 1/2 cups granulated sugar
• 1 3/4 cups all purpose flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 3/4 cups unsweetened cocoa powder
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 1 cup boiling water
• 1 8oz whipped topping
• crushed candy canes

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and place parchment paper on two, nine inch round pans.
2. In a large bowl, stir together sugar, flour, salt, baking soda, baking powder, and cocoa powder.
3. Make a well in the middle and add, eggs, milk, oil, vanilla extract and mix about 2 minutes. Add boiling water and continue mixing, batter will be thin. Pour into pans
4. Bake for 30-35 minutes, cool for 30-45 minutes.
5. Add whipped topping and crushed candy canes, best served chilled.

Recipe inspired by Hershey’s Chocolate Cake

For a step-by-step tutorial of this recipe you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!) and new video posts on FRIDAYS !

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