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Candy Cane Cake Recipe

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This recipe for Candy Cane Cake is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º. 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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