Candy Cane Cake

Recipe by josamky1063
READY IN: 2hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 1
    (18 ounce) box betty crocker supermoist cake mix
  • 1 14
    cups water
  • 13
    cup vegetable oil
  • 3
    egg whites
  • 12
    teaspoon red food coloring
  • 12
    teaspoon peppermint extract
  • White Icing
  • 1
    tablespoon milk or 1 tablespoon water
  • 12
    teaspoon vanilla, if desired
  • Decoration
  • crushed candy canes or crushed hard peppermint candy, if desired
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DIRECTIONS

  • Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube (bundt cake) pan.
  • In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
  • Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; 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 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
  • In small bowl, mix all icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.
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