Name: Candy Cane Cake
Ingredients: 1 pk White cake mix with pudding; 1 c Water; 1/4 c Vegetable oil; 3 Egg whites; 1/2 ts Red food color; 1/2 ts Peppermint extract; Candy canes -or- peppermint candies; crushed; 1 c Powdered sugar; 1 tb Water

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Holiday, Cake mix, Christmas	12	Servings

INGREDIENTS

1	pk	White cake mix with pudding
1	c	Water
1/4	c	Vegetable oil
3		Egg whites
1/2	ts	Red food color
1/2	ts	Peppermint extract
		Candy canes -or- peppermint candies; crushed
1	c	Powdered sugar
1	tb	Water

INSTRUCTIONS

GLAZE
Heat oven to 350~. Grease and flour 12-cup 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
3/4 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 45-50 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 ts 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 recipelu-digest Volume 01 Number 391 by Badams
<adamsfmle@sprintmail.com> on Dec 21, 1997

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