Recipe - Candy Cane Cake

1 pack White cake mix with pudding
1 cup Water
One fourth cup Vegetable oil
3 Egg whites
One half teaspoon Red food color
One half teaspoon Peppermint extract
Candy canes or peppermint
candies; crushed

GLAZE
1 cup Powdered sugar
1 tablespoon Water

Heat oven to 350~. Grease and flour 12cup Bundt pan generously. Beat cake
mix, water, oil and egg whites in large bowl on low speed, scraping bowl
constantly, until moistened. Beat at medium speed for 2 minutes, scraping
bowl frequently (do not overbeat). Pour about 2 cups batter into pan. Mix
Three fourths cup of the remaining batter, food color and peppermint extract;
carefully pour over white batter in pan. Carefully pour remaining white
batter over pink batter. Bake 4550 minutes or until top springs back when
lightly touched. Cool 10 minutes; invert on wire rack. Remove pan and cool
cake completely. Mix powdered sugar with 1 tbls water. Stir in additional
water, 1 teaspoon at a time, until smooth and of desired consistency. Spread
glaze over cake. Sprinkle top with crushed candy.

Shared by DSIREN@delphi.com on Dec. 21, 1997.
Posted to recipeludigest Volume 01 Number 391 by Badams
adamsfmle@sprintmail.com on Dec 21, 1997