Carson's Candy Cane Cake

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Carson found this recipe on the floor of a Wal-Mart when she was 6 and insisted that we make it. It's actually really good!!

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Ingredients

  • White Icing:
  • 1 package Betty Crocker® SuperMoist® white cake mix
  • 1 1/4 cups water
  • 1/3 cup Vegetable Oil
  • 3 egg whites
  • 1/2 teaspoon red food coloring
  • 1/2 teaspoon peppermint extract
  • white icing, (below)
  • crushed candy canes, or crushed hard peppermint candies
  • 1 cup Powdered sugar
  • 1 tablespoon milk or water
  • 1/2 teaspoon vanilla, if desired

Preparation

Step 1

1. Heat oven to 350º F. Generously grease and flour 12-cup bundt cake pan.
2. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed, scraping bowl constantly, until moistened. Beat on medium speed 2 minutes, scraping bowl frequently (do not overbeat).
3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
4. Bake 45 to 50 minutes or until cake pulls away from sides of pan and top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Spread with White Icing. Sprinkle top with crushed candy.

White Icing:
Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.

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