Candy Cane Cake

Sorce	mattywarr
Caloric	:1 Serving: Calories 280 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 28g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:20 min Start to Finish:2 hr 20 min Makes:12 servings Cake 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box 1/2 teaspoon red food color 1/2 teaspoon peppermint extract White Icing 1 cup powdered sugar 1 tablespoon milk or water 1/2 teaspoon vanilla, if desired Decoration Crushed candy canes or crushed hard peppermint candies, if desired
Instructions	1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter. 2. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. 3. In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered. High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 12-cup fluted tube cake pan.