Candy Cane Cake Recipe

• 1 pkt White cake mix with pudding
• 1 c. Water
• 1/4 c. Vegetable oil
• 3 x Egg whites
• 1/2 tsp Red food color
• 1/2 tsp Peppermint extract Candy canes -or possibly- peppermint candies, crushed
• 1 c. Powdered sugar
• 1 Tbsp. Water

1. Heat oven to 350 .
2. Grease and flour 12-c. Bundt pan generously.
3. Beat cake mix, water, oil and egg whites in large bowl on low speed, scraping bowl constantly, till moistened.
4. Beat at medium speed for 2 min, scraping bowl frequently (don't overbeat).
5. Pour about 2 c. batter into pan.
6. Mix 3/4 c. of the remaining batter, food color and peppermint extract; carefully pour over white batter in pan.
7. Carefully pour remaining white batter over pink batter.
8. Bake 45-50 min or possibly till top springs back when lightly touched.
9. Cold 10 min; invert on wire rack.
10. Remove pan and cold cake completely.
11. Mix powdered sugar with 1 tbls water.
12. Stir in additional water, 1 ts at a time, till smooth and of desired consistency.
13. Spread glaze over cake.
14. Sprinkle top with crushed candy.

white cake, water, vegetable oil, egg whites, red food color, canes or possibly, powdered sugar, water

Taken from cookeatshare.com/recipes/candy-cane-cake-98811 (may not work)