Christmas Candy Cane Drip Cake

8 Ingredients

1.08kilograms Betty Crocker Super Moist chocolate fudge cake mix
2/3 cup vegetable oil
1 1/2 cups milk
6 free range eggs
1.20kilograms Betty Crocker Creamy Deluxe vanilla frosting
5 mini candy canes
3 regular candy canes
2 sandwich chocolate biscuit, halved diagonally

Description

Go all out this Christmas with this extraordinary candy cane chocolate drip cake. Your guests' eyes will light up when they see this magical Christmas cake.

Tip:

If you only have two cake pans, bake the cake mixes in two batches.

Method

Step 1 of 7

Preheat oven to 180°C/160°C fan-forced. Grease 4 x 20cm cake pans and line bases with baking paper.

Step 2 of 7

Reserve chocolate frosting sachets from cake mixes. Place cake mixes in a bowl with oil, milk and eggs, then beat until combined. Divide mixture among pans and bake for 25 minutes or until a skewer inserted into centres comes out clean. Stand cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3 of 7

Using a knife, level tops of cakes, if necessary. Place 1 cake on a serving plate. Top with 1/2 cup vanilla frosting. Repeat layering with cakes and vanilla frosting, finishing with cake.

Step 4 of 7

Spread a thin layer of vanilla frosting over top and side of cake. Refrigerate for 30 minutes or until firm. Spread a thick layer of remaining vanilla frosting over top and side of cake.

Step 5 of 7

Place reserved chocolate frosting sachets in a microwave-safe jug. Microwave on medium for 20 seconds, stirring halfway, or until chocolate frosting is smooth and runny.

Step 6 of 7

Using a teaspoon, spoon a little chocolate frosting around top edge of cake, allowing it to drip down the side. Stand remaining chocolate frosting for 10 minutes or until slightly thickened. Spoon onto top of cake and spread to cover. Stand for 30 minutes or until set.

Step 7 of 7

Roughly crush 1 mini candy cane. Arrange whole candy canes and biscuits on top of cake. Scatter over crushed candy cane. Serve.