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Candy Cane Angel Cake

candy cane angel cake Dessert
Candy Cane Angel Cake
  • Prep 10 min
  • Total 2 hr 50 min
  • Servings 12

Betty Crocker® angel food cake mix and peppermint candies come together to make a perfect Christmas dessert.

Updated July 25, 2019

Ingredients

  • 1
    box (16 oz) Betty Crocker™ angel food cake mix
  • 1
    1/3 cups cold water
  • 1/2 teaspoon red paste food color
  • 1
    teaspoon peppermint extract
  • 3/4 cup powdered sugar
  • 1
    to 2 tablespoons milk
  • 1/2 cup finely crushed soft peppermint candies

Steps

  • 1
    Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
  • 2
    Pour about 3 cups batter into ungreased 10-inch angel food (tube) cake pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract until blended. Carefully spoon red batter over white batter in pan. Carefully spoon remaining white batter over red batter and swirl with knife.
  • 3
    Bake 40 minutes or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof funnel or bottle. Cool completely, about 2 hours. Loosen cake by running long metal spatula along edge of pan. Place serving plate upside down on pan. Turn plate and pan over; remove pan.
  • 4
    In small bowl, mix powdered sugar and 1 tablespoon milk; stir in enough remaining milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake; top with crushed candies.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
181
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Sodium
186mg
0%
Total Carbohydrate
42g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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