Friday, December 19, 2008

Candy Cane Cake


1box white cake mix

Water, vegetable oil and egg whites called for on cake mix box
1/2teaspoon red food color
1/2teaspoon peppermint extract

Crushed candy canes or crushed hard peppermint candies, if desired


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.

Frost with vanilla frosting and top with crushed candy canes.

From Betty Crocker

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