Candy Cane Cake

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Title: Candy Cane Cake
Yield: 12 Servings
Categories: Holiday, Cake mix, Christmas


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

1 c Powdered sugar
1 tb 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
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 on Dec. 21, 1997.
Posted to recipelu-digest Volume 01 Number 391 by Badams
on Dec 21, 1997