Ingredients:
Cake
1 box White Cake Mix, prepared per box instructions
½ tsp Red Food Color
½ tsp Peppermint Extract
White Icing
1 C Confectioner’s (powdered) Sugar
½ tsp Vanilla Extract
2 Tbs Milk
10 Candy Canes, crushed
Directions:
Pre-heat oven to 375˚.
Grease bundt pan with olive oil spray, dust with unbleached all-purpose flour and set aside.
Prepare cake mix as per the box instructions. Pour 2 cups of the prepared batter into the floured bund pan. Measure our ¾ cup of the batter and pour into a small mixing bowl. With a small fork, mix the ¾ C batter, peppermint extract and the red food color until completely incorporated. Carefully, pour the red batter over the white batter previously poured into the bundt pan. Carefully, pour the remaining white batter over the red batter in the bundt pan.
Bake as directed on the box or until an inserted toothpick comes out clean. Cool the cake for 10 minutes. Turn the pan upside down onto a cooling rack or heat proof cake plate. Set the cake aside until it is completely cooled, about 20 minutes.
In a 2 cup glass measuring cup or small bowl, mix the confectioner’s sugar, vanilla extract and milk until completely smooth. The icing should be thick but pourable. Drizzle the icing over the cake so some rolls down the sides and center. While the icing is fresh, sprinkle the crushed candy canes over the top of the cake. Some will spill over the side and middle which is okay.
Cover lightly until ready to serve.
Comments