Candy Cane Cake

• 1 (18 ounce) 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
• Vanilla Glaze
• 1 cup powdered sugar
• 1 -2 tablespoon milk
• 1/2 teaspoon regular vanilla or 1/2 teaspoon clear vanilla
• Garnish
• crushed candy cane (optional)

1. Heat oven to 350. Generously grease a 10 to 12 cup bundt pan; lightly coat with flour.
2. Make cake mix as directed on package. Pour about 2 cups of batter into pan.
3. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract.
4. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
5. Bake 38 to 42 minutes or until toothpick inserted in center comes our clean. Cool 10 minutes before removing from pan to wire rack. Cool completely, about 1 hour.
6. In small bowl, mix together glaze ingredients, using just 1 T of milk at first. Stir in additional milk 1 teaspoon at a time until smooth and consistency of thick syrup. Spread glaze over cake, allowing some to drizzle down side. Garnish with crushed candy canes, if desired.
7. Store loosely covered at room temperature.

white cake, water, vegetable oil, egg whites, red food coloring, peppermint, vanilla glaze, powdered sugar, milk, regular vanilla, cane

Taken from www.food.com/recipe/candy-cane-cake-146338 (may not work)