The cake was made to celebrate a special occasion at work, so I didn't add the crushed candy cane decorations until it was time to serve it. Unfortunately, I forgot my camera, so the only photo I have is one of the last piece that was left and I was able to take home. (Update: a co-worker has sent me a photo she took with her phone--I've added it to the end.)
Chocolate Candy Cane Cake
Ingredients for cake:
1 Devil's Food cake mix
1 instant chocolate pudding packet
8 oz. sour cream
1/2 cup oil
1/2 cup water
1/2 cup chocolate chips
Ingredients for icing and decorating:
1/2 cup solid vegetable shortening (e.g. Crisco)
1/2 cup margarine
1/2 teaspoon vanilla
1/4 teaspoon peppermint extract
2 tablespoons water
4 cups powdered sugar
about eight small candy canes, crushed
To make the cake, preheat the oven to 350 degrees and spray cake pans with cooking spray. In a mixer, beat the first six ingredients until thoroughly blended. Stir in the chocolate chips. Pour into prepared cake pans and bake for 35-40 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes before inverting onto wire racks.
Once cake has cooled completely, make the icing by beating together the vegetable shortening, margarine, vanilla, peppermint extract, and water. Gradually add powdered sugar and beat until smooth.
To decorate the cake, I first iced the bottom layer and sprinkled a few crushed candy canes on top. Then I placed the second layer on top and iced the entire cake. The final candy cane decorations were not added until just before serving because I didn't want them to bleed into the icing.