Candy Cane Cake by Alice Hayes - Musely
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Candy Cane Cake

posted in Food & Drink > Recipes
  • Cake

    box Betty Crocker™ SuperMoist™ white cake mix 
    Water, vegetable oil and egg whites called for on cake mix box
    teaspoon red food color
    teaspoon peppermint extract

    White Icing

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


    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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