Candy Cane 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

1

cup powdered sugar

1

tablespoon milk or water

1/2

teaspoon vanilla, if desired

Crushed candy canes or crushed hard peppermint candies, if desired

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. In 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.
• 2 Bake and cool cake as directed on box.
• 3 In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread over cake. Sprinkle crushed candy on top. Store loosely covered.