Candy Cane Cake

READY IN: 2hrs 5mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package betty crocker supermoist white cake mix
  • 1 14
    cups water
  • 13
    cup vegetable oil
  • 3
    egg whites
  • 12
    teaspoon red food coloring
  • 12
    teaspoon peppermint extract
  • Vanilla Glaze
  • 1 -2
    tablespoon milk
  • 12
    teaspoon regular vanilla or 1/2 teaspoon clear vanilla
  • Garnish
  • crushed candy cane (optional)

DIRECTIONS

  • Heat oven to 350. Generously grease a 10 to 12 cup bundt pan; lightly coat with flour.
  • Make cake mix as directed on package. Pour about 2 cups of batter into pan.
  • In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract.
  • Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
  • Bake 38 to 42 minutes or until toothpick inserted in center comes our clean. Cool 10 minutes before removing from pan to wire rack. Cool completely, about 1 hour.
  • In small bowl, mix together glaze ingredients, using just 1 T of milk at first. Stir in additional milk 1 teaspoon at a time until smooth and consistency of thick syrup. Spread glaze over cake, allowing some to drizzle down side. Garnish with crushed candy canes, if desired.
  • Store loosely covered at room temperature.