1 package { 2~ layer size } chocolate cake mix, any variety
1 package { 4 ~ serving size }  chocolate flavor instant pudding & pie filling
4 eggs
1 ~ 8 ounce container sour cream
1/2 cup vegetable oil
1/2 cup water
4 squares, semi ~ sweet baking chocolate, chopped
1 1/2 cups candy canes, coarsely crushed , divided
1 ~ 8 ounce whipped topping, thawed
Preheat oven to 350°. Lightly grease 2 { 9 ~ inch } round cake pans, line with wax paper. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in chopped chocolate and 4 tablespoons of the crushed candy canes. Spoon batter into prepared pan.
Bake 50 minutes to 1 hour or until toothpick inserted near center comes out clean. Cool in pans for 10 minutes on a wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; gently remove pan. Cool completely on wire rack.
Place 1 of the cake layers on serving plate. Spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Garnish the top and the sides with the remaining crushed candy canes. Serves 10.