Candy Cane Cake
From mystic_river1 16 years ago
- 35 minutes to make
- Serves 12
This is a really colorful Christmas holiday cake and it is very different because of the peppermint taste. Little kids and big kids love it. Thanks Betty Crocker!
Ingredients
- cake shopping list
- 1 box Betty Crocker® SuperMoist® white cake mix shopping list
- water, vegetable oil and egg whites called for on cake mix box shopping list
- 1/2 teaspoon red food color shopping list
- 1/2 teaspoon peppermint extract shopping list
- White icing shopping list
- 1 cup powdered sugar shopping list
- 1 tablespoon milk or water shopping list
- 1/2 teaspoon vanilla, if desired shopping list
- Decoration shopping list
- Crushed candy canes or crushed hard peppermint candies, if desired shopping list
How to make it
- Heat oven to 325°F.
- Generously grease and flour 12-cup fluted tube 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 teaspoon at a time, until smooth and spreadable.
- Spread icing over cake.
- Sprinkle top with crushed candy.
- Store loosely covered.
- High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 12-cup fluted tube cake pan.
The Rating
Reviewed by 2 people-
great pretty recipe thanks high5
momo_55grandma
in Mountianview loved it
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" It was excellent "