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Candy Cane Angel Cake

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  • Prep 10 min
  • Total 2 hr 50 min
  • Servings 12
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Betty Crocker™ angel food cake mix and peppermint candies come together to make a perfect Christmas dessert.
Updated May 16, 2022
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Ingredients

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

181 Calories, 0g Total Fat, 3g Protein, 42g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
181
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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