Candy Cane Cake

Title:
Candy Cane Cake

Yield:
12 Servings

Categories:
Holiday,
Cake
mix,
Christmas




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





 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


 
on Dec 21, 1997