Chocolate-Candy Cane Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Julie
Reviewed: Dec. 29, 2014
Fantastic! I followed the recipe very closely, substituting mini s/s chocolate chips because that seemed easier. I crushed the candy canes and used the small pieces in the cake, the large pieces for decoration and then sprinkled with candy cane dust. The only real change I made was to make a mint buttercream frosting between the two halves of the cake (using creme de menthe) which made it even mintier and a little less cool whippy. The outside did turn pink after it had sat for about 1/2 an hour, but I actually liked that - the candy cane powder made the cool whip taste slightly minty, which was a bonus :) I took it to a party and it was devoured within minutes.
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Reviewed: Dec. 24, 2014
I made this cake for the first time today. I followed the directions except I had to convert some unsweetened chocolate to semi-sweet. Overall the cake is good, not too sweet. It didn't really have much peppermint flavor at all. Next time I would add more candy canes or peppermint extract.
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Reviewed: Dec. 17, 2014
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Reviewed: Dec. 30, 2009
I have been making this cake for one of our Christmas Dinner desserts for years. It is an AWESOME cake. The only change I make to the recipe is to add a 1/2 teaspoon of peppermint extract to up the mintyness factor. Here are my tips: 1)Make sure you crush the candy canes that you put in the cake finely so that they sort of melt in the batter during baking so that you don't get a crunchy bit of hard candy in the cake. 2) I use Duncan Hines Fudge Cake mix. I have tried others and they are also good but the D.H.Fudge is the best. 3) Make sure that you chop the chocolate very fine or you will have large chunks of hard chocolate in your cake. 4) Don't sprinkle the candy canes on the cake until just before serving. They begin to liquify soon after making contact with the cool whip and won't be as pretty, but the still will be delicious :) I usually crush the candy canes coarser for the top of the cake. If you are short on time you can crush them all in a ziploc bag at the same time, once you are done crushing shake the bag, this will cause the biggest pieces to go to the top. Skim off the bigger pieces for the top of the cake and add the finer dust to the cake itself.
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Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 7, 2009
Really delicious! Followed instructions for mixing the cake exactly except subbed mini choc chips for the chopped baking squares. I also baked it in a bundt pan instead of the 2 cake pans and served with a dollop of cool whip and a sprinkle of crushed candy canes. We loved the crushed candy canes in the cake and I don't think it changed the texture of the cake at all. Very moist and rich, and definitely company worthy. Will definitely make again.
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Photo by Toasty Mama
Reviewed: Dec. 31, 2007
Very good! Like the last user, I just made the basic cake and didn't add peppermint candy or chocolate chips. Because the mix seemed very thick, I added 1/3 cup of 2% milk. Excellent cake! Better than the mix by itself, which is good to begin with.
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Photo by Cindy

Cooking Level: Expert

Home Town: Yorklyn, Delaware, USA
Living In: Smyrna, Delaware, USA
Reviewed: Nov. 23, 2007
this cake is awesome! the perfect birthday cake or holiday cake. i used dark chocolate cake mix and that made it really dark and yummy. i omitted the candy canes and chocolate pieces. I did not want too much texture because the frosting i used had candy cane pieces and peppermint bark sprinkled on it already. try it! it is really moist and rich. serve in small pieces like cupcakes because it is really choclatey rich.
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Photo by LittleChef

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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