Recipe

Candy Cane Cake Recipe


Candy Cane Cake Recipe
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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!

Mystic_rive

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Ingredients
  • Cake
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1/2 teaspoon red food color
  • 1/2 teaspoon peppermint extract
  • White Icing
  • 1 cup powdered sugar
  • 1 tablespoon milk or water
  • 1/2 teaspoon vanilla, if desired
  • Decoration
  • Crushed candy canes or crushed hard peppermint candies, if desired

Directions
  1. Heat oven to 325°F.
  2. Generously grease and flour 12-cup fluted tube cake pan.
  3. Make cake batter as directed on box.
  4. Pour about 2 cups batter into pan.
  5. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract.
  6. Carefully pour pink batter over white batter in pan.
  7. Carefully pour remaining white batter over pink batter.
  8. Bake as directed on box or until toothpick inserted in center comes out clean.
  9. Cool 10 minutes.
  10. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan.
  11. Cool cake completely, about 1 hour.
  12. In small bowl, mix icing ingredients.
  13. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.
  14. Spread icing over cake.
  15. Sprinkle top with crushed candy.
  16. Store loosely covered.
  17. High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 12-cup fluted tube cake pan.

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Comments


How very pretty, what a lovely holiday cake. Great for the office potluck.


What a pretty cake! Thanks.


How pretty!! I will be trying this one at some point during the holidays! : )


Myyyystiiic.... This is so GOOOOOOOD!!!


Looks delicious! Pretty too.
Bookmarking. (will be especially nice for the holiday season!)
Thanks...


Sounds delicious and looks great too!! Thanks!!
KW


Great pretty recipe thanks high5


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