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Candy Cane Cake

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Cake Christmas Holiday

Ingredients:

  • 1 pk White cake mix with pudding
  • 1 c Water
  • 1/4 c Vegetable oil
  • 3 Egg whites
  • 1/2 ts Red food color
  • 1/2 ts Peppermint extract
  • Candy canes -or- peppermint candies; crushed
GLAZE
  • 1 c Powdered sugar
  • 1 tb Water

Directions:

Heat oven to 350~. 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 overbeat). Pour about 2 cups batter into pan. Mix 3/4 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 ts at a time, until smooth and of desired consistency. Spread glaze over cake. Sprinkle top with crushed candy.
 
Shared by DSIREN@delphi.com on Dec. 21, 1997. Posted to recipelu-digest Volume 01 Number 391 by Badams <adamsfmle@sprintmail.com> on Dec 21, 1997