Peppermint Ribbon Cake

By littlefish

With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the fact that it calls for a convenient cake mix. —Lisa Varner, Charleston, South Carolina

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon red food coloring
• 1/2 cup plus 2 tablespoons crushed peppermint candies, divided
• 1 cup confectioners' sugar
• 1 tablespoon 2% milk

Preparation

Step 1

Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.
Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies. Yield: 12 servings.

Nutrition Facts: 1 slice equals 300 calories, 10 g fat (2 g saturated fat), trace cholesterol, 312 mg sodium, 49 g carbohydrate, 0 fiber, 3 g protein.