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Candy Cane Cake

posted in Food & Drink > Recipes
12/15/2016
  • Cake

    1
    box Betty Crocker™ SuperMoist™ 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

    White Icing

    1
    cup powdered sugar
    1
    tablespoon milk or water 
    1/2
    teaspoon vanilla, if desired

    Decoration

    Crushed candy canes or crushed hard peppermint candies, if desired 

  • 1 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.
    2 Bake and cool cake as directed on box.
    3 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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