Candy Cane Angel Cake

Name: Candy Cane Angel Cake
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams box Betty angel food cake mix; 1 teaspoons red paste food color; 1 Tbsp milk; 118 milliliters finely crushed soft peppermint candies; 1 teaspoon peppermint extract; 177 milliliters powdered sugar; 296 milliliters cold water

If 28 cents per serving falls in your budget, Candy Cane Angel Cake might be an amazing gluten free recipe to try. This recipe serves 12. One serving contains 198 calories, 2g of protein, and 0g of fat. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up betty angel food cake mix, paste food color, powdered sugar, and From preparation to the plate, this recipe takes roughly 2 hours and 50 minutes.

Instructions

Move oven rack to lowest position (remove other racks).

Equipment you will use

Oven

Heat oven to 350F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.

Ingredients you will need

Cake Mix

Water

Equipment you will use

Hand Mixer

Bowl

Oven

Pour about 3 cups batter into ungreased 10-inch angel food (tube) cake pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract until blended. Carefully spoon red batter over white batter in pan. Carefully spoon remaining white batter over red batter and swirl with knife.

Ingredients you will need

Peppermint Extract

Food Color

Equipment you will use

Cake Form

Knife

Bowl

Bake 40 minutes or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof funnel or bottle. Cool completely, about 2 hours. Loosen cake by running long metal spatula along edge of pan.

Equipment you will use

Oven

Spatula