Candy Cane Cake

Name: Candy Cane Cake
Ingredients: 1 (18 ounce) package betty crocker supermoist white cake mix; 1 1/4 cups water; 1/3 cup vegetable oil; 3 egg whites; 1/2 teaspoon red food coloring; 1/2 teaspoon peppermint extract; Vanilla Glaze; 1 cup powdered sugar; 1 -2 tablespoon milk; 1/2 teaspoon regular vanilla or 1/2 teaspoon clear vanilla; Garnish; crushed candy cane (optional)

12 ingredients

7 steps

Ingredients

1 (18 ounce) package betty crocker supermoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon red food coloring
1/2 teaspoon peppermint extract
Vanilla Glaze
1 cup powdered sugar
1 -2 tablespoon milk
1/2 teaspoon regular vanilla or 1/2 teaspoon clear vanilla
Garnish
crushed candy cane (optional)

Directions

1

Heat oven to 350. Generously grease a 10 to 12 cup bundt pan; lightly coat with flour.
2

Make cake mix as directed on package. Pour about 2 cups of batter into pan.
3

In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract.
4

Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
5

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.
6

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.
7

Store loosely covered at room temperature.