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Candy Cane Cake




Source of Recipe


Marla


List of Ingredients




Candy Cane Cake


1 package White cake mix with pudding
1 cup Water
¼ cup Vegetable oil
3 Egg whites
½ teaspoon Red food color
½ teaspoon Peppermint extract
Candy canes -OR- peppermint -- candies; crushed

-----GLAZE-----
1 cup Powdered sugar
1 tablespoon Water


Recipe




Heat oven to 350º.

Grease and flour 12-cup Bundt pan generously.

Beat cake mix, water, oil and egg whites in large bowl on low speed, scraping bowl constantly, until moistened.

Beat at medium speed for 2 minutes, scraping bowl frequently (do not over beat).

Pour about 2 cups batter into pan.

Mix ¾ cup of the remaining batter, food color and peppermint extract.

Carefully pour over white batter in pan.

Carefully pour remaining white batter over pink batter.

Bake 45-50 minutes or until top springs back when lightly touched.

Cool 10 minutes; invert on wire rack.

Remove pan and cool cake completely.

Mix powdered sugar with 1 tbls water.

Stir in additional water, 1 tsp at a time, until smooth and of desired consistency.

Spread glaze over cake.

Sprinkle top with crushed candy.