CANDY CANE CAKE

Candy Cane Cake image

Your little elves' eyes will light up when they see--and taste--this pretty peppermint cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 12

Number Of Ingredients 8

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Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
Crushed candy canes or crushed hard peppermint candies, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
Bake and cool cake as directed on box.
In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread over cake. Sprinkle crushed candy on top. Store loosely covered.

Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 26 g, TransFat 0 g