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Candy Cane Cake




Source of Recipe


saunny62 and bettycrocker.com


List of Ingredients




1 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 color
1/2 teaspoon peppermint extract
White Icing (See Below)
Crushed candy canes or crushed hard peppermint candies


Recipe



1. Heat oven to 350ºF. 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.

Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "SHOP our catalogs" on the top of this page to shop both of Betty Crocker's catalogs, then search for bundt to find shapes beyond the classic.