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<blockquote data-quote="moreluck" data-source="post: 73633" data-attributes="member: 1246">Candy Cane CakeIngredients:1 package white cake mix1 cup water1/4 cup vegetable oil3 egg whites1/2 teaspoon red food coloring1/2 teaspoon peppermint extractCrushed candy canes, or crushed hard peppermint candies***White Icing***1 cup Powdered sugar1 tablespoon milk, or water1/2 teaspoon vanilla, if desired Directions:Heat oven to 350 friend. Generously grease and flour 12-cup bundt cake pan. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed, scraping bowl constantly, until moistened. Beat on medium speed 2 minutes, scraping bowl frequently (do not overbeat). Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; 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 45 to 50 minutes or until cake pulls away from sides of pan and top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Spread with White Icing. Sprinkle top with crushed candy. White Icing: Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.</blockquote>

[QUOTE="moreluck, post: 73633, member: 1246"] [B]Candy Cane Cake [/B] [B]Ingredients[/B]: 1 package white cake mix 1 cup water 1/4 cup vegetable oil 3 egg whites 1/2 teaspoon red food coloring 1/2 teaspoon peppermint extract Crushed candy canes, or crushed hard peppermint candies ***White Icing*** 1 cup Powdered sugar 1 tablespoon milk, or water 1/2 teaspoon vanilla, if desired [B]Directions[/B]: Heat oven to 350 friend. Generously grease and flour 12-cup bundt cake pan. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed, scraping bowl constantly, until moistened. Beat on medium speed 2 minutes, scraping bowl frequently (do not overbeat). Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; 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 45 to 50 minutes or until cake pulls away from sides of pan and top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Spread with White Icing. Sprinkle top with crushed candy. White Icing: Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. [/QUOTE]

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