Candy Cane Cake

1 package Betty Crocker SuperMoist 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
white icing, (below)
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

Heat oven to 350 F. 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.

Jenn B In SEMO





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