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Candy Cane Cake Recipe

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This recipe for Candy Cane Cake is from The Weber Family Cookbook, 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:  
CAKE
1 box White Cake
(mix with water, vegetable oil & egg whites as directed on cake mix box)
½ teas red food color
½ teas peppermint extract

WHITE ICING
1 C powdered sugar
1 TBLS milk or water
¼ teas vanilla
¼ tea peppermint extract

DECORATION
crushed candy canes, if desired
Directions:
Directions:
1. Heat oven to 325ºF. Generously grease & flour a bundt cake pan with shortening , lightly flour.
Make cake mix as directed on box, using water, oil & egg whites. Pour about 2 cups batter into pan.
Into small bowl, pour about ¾ C batter, stir in food color & peppermint extract. Carefully pour pink
batter over white batter in pan. Carefully pour remaining white batter over pink batter.

2 Bake 38-42 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
Remove from pan to wire rack. Cool completely, about 1 hour.

3 In a small bowl, mix powdered sugar, 1 TBLS milk & the flavorings (vanilla & peppermint).
Stir in additional milk, 1 teas at a time, until smooth & consistency of thick syrup. Spread glaze over
cake, allowing some to drizzle down side. Store loosely covered at room temperature.
Personal Notes:
Personal Notes:
from Jan Keeley

 

 

 

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