Candy Cane Cake

Name: Candy Cane Cake
Ingredients: Cake; 1 (18 ounce) box betty crocker supermoist 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; White Icing; 1 cup powdered sugar; 1 tablespoon milk or 1 tablespoon water; 1/2 teaspoon vanilla, if desired; Decoration; crushed candy canes or crushed hard peppermint candy, if desired

13 ingredients

5 steps

Ingredients

Cake
1 (18 ounce) box betty crocker supermoist 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
White Icing
1 cup powdered sugar
1 tablespoon milk or 1 tablespoon water
1/2 teaspoon vanilla, if desired
Decoration
crushed candy canes or crushed hard peppermint candy, if desired

Directions

1

Heat oven to 350°F. Generously grease and flour 12-cup fluted tube (bundt cake) pan.
2

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.
3

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.
4

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.
5

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.