Candy Cane Cake

By newbaucher

Sprinkle the top of this festive cake with crushed candy canes or crushed hard peppermint candies. To easily crush peppermint candies, place them in a resealable plastic freezer bag, seal the bag and pound with a rolling pin or meat mallet to crush.

Ingredients

• 1 package Betty Crocker SuperMoist white cake mix
• 1 ¼ cup water
• 1/3 cup vegetable oil
• 3 egg whites
• ½ tsp red food color
• ½ tsp peppermint extract
• Easy Vanilla Glaze or Vanilla Glaze

Preparation

Step 1

Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening; lightly flour. Make cake mix as directed on package, using water, oil and egg whites. Pour about 2 cups batter into pan. Pour about ¾ 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. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
Spread Easy Vanilla Glaze over cake, allowing some to drizzle down side. Store loosely covered at room temperature.