Peppermint Ribbon Cake

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

• Ready In: 55 mins
• Serves: 12

Ingredients

• 1 (18 1/4ounce) 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.