Candy Cane Cake

• 1 (18.5 oz.) pkg. white layer cake mix with pudding
• 1 c. water
• 1/4 c. vegetable oil
• 3 egg whites
• 1/2 tsp. peppermint extract
• 1/2 tsp. red food coloring
• Creamy Glaze
• crushed peppermint hard candies

1. Heat oven to 350u0b0.
2. Grease and flour Bundt pan.
3. Beat cake mix with water, oil, egg whites and extract in large bowl on low speed, scraping bowl frequently, 2 minutes.
4. Pour about 2 cups batter into pan.
5. Pour about 3/4 cup batter into small bowl.
6. Stir in food coloring.
7. Carefully pour pink batter over white batter in pan.
8. Pour remaining batter carefully over pink batter.
9. Bake until cake pulls away from sides of pan and springs back when touched in center, 45 to 50 minutes.
10. Cool 10 minutes.
11. Invert on serving plate.
12. After cake cools completely, spread with Creamy Glaze.

white layer cake, water, vegetable oil, egg whites, peppermint, red food coloring, glaze, peppermint hard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=553471 (may not work)