Candy cane cake

Yield: 12 Servings

Measure Ingredient
1 pack White cake mix with pudding
1 cup Water
¼ cup Vegetable oil
3 \N Egg whites
½ teaspoon Red food color
½ teaspoon Peppermint extract
\N \N Candy canes -or- peppermint candies; crushed
1 cup Powdered sugar
1 tablespoon Water


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 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 ts at a time, until smooth and of desired consistency. Spread glaze over cake. Sprinkle top with crushed candy.

Shared by DSIREN@... on Dec. 21, 1997.

Posted to recipelu-digest Volume 01 Number 391 by Badams <adamsfmle@...> on Dec 21, 1997

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