Candy Cane Cake
Source of Recipe
Aunt Saunny
1 package Betty Crocker Super Moist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
White Icing (See Below)
Crushed candy canes or crushed hard peppermint candies
1. Heat oven to 350 F. Generously grease and flour 12-cup bundt
cake pan.
2. Beat cake mix, water, oil and egg whites in large bowl 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. Spread with White Icing. Sprinkle top with crushed
candy.
White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
1. Mix all ingredients. Stir in additional milk, 1 teaspoon at a
time, until smooth and spreadable.
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