Peppermint Ribbon Cake

Lizzie Rodriquez's Note:

From Taste of Home With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the fact that it calls for a convenient cake mix. —Lisa Varner, Charleston, South Carolina

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 12

• 1 (18 1/4 ounce) package white cake mix
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon red food coloring
• 1/2 cup crushed peppermint candy
• 2 tablespoons crushed peppermint candies
• 1 cup confectioners' sugar
• 1 tablespoon 2% low-fat milk

Directions:

1. Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.
2. Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
3. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.