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Candy Cane Cake Recipe

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This recipe for Candy Cane Cake, by , is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Allen

Category:
Category:

Ingredients:  
Ingredients:  
1 box Betty Crocker Super Moist white cake mix, prepared
1/2 tsp red food color
1/2 tsp peppermint extract


White Icing
1 cup powdered sugar
1 tbsp milk or water
1/2 tsp vanilla, if desired

Decoration
Crushed candy canes or crushed hard peppermint candies, if desired.

Directions:
Directions:
Heat oven to 325. Generously grease and flour bundt cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into 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 as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate, remove pan. Cool cake completely, about 1 hour. In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 tsp at a time, until smooth and spreadable. Spread icing over cake. Sprinkile top with crushed candy. Store loosely covered.

 

 

 

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