Source: Betty Crocker® Cookbook

Candy Cane Cake
Your little elves’ eyes will light up when they see—and taste—this pretty peppermint Bundt cake. Make two; the cakes travel well and so you will want to give one as a gift.
Serves: makes 12 servings
Prep Time: 20 minutes
Cook Time: 50 minutes


1 package Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 - cup vegetable oil
3 egg whites
1/2 teaspoon red food coloring
1/2 teaspoon peppermint extract
A few crushed candy canes, or crushed hard peppermint candies
White Icing:
1 cup confectioners' sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

1. Heat oven to 350º F. Generously grease and flour 12-cup bundt cake pan.
2. 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).
3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food coloring and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
4. 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.
5. Meanwhile, make the icing (recipe below). When the cake is cool, spread the icing over the top, letting it drip down the sides of the cake. Sprinkle the cake with crushed candy.

White Icing:
Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. The icing should be liquid enough to drip down the sides of the cake but not so fluid that it does not adhere well to the cake.