Candy Cane Cake Recipe

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

Preparation

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.

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