Candy cane cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | 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 | ||
| 1 | cup | Powdered sugar |
| 1 | tablespoon | Water |
Directions
GLAZE
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