Candy Cane Cake

Name: Candy Cane Cake
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 12
Cuisine: Central American, Caribbean
Ingredients: 1 Tbsp milk or water; 1 teaspoons peppermint extract; 237 milliliters powdered sugar; 1 teaspoons red food color; 1 box Betty Crocker® SuperMoist® white cake mix

Candy Cane Cake might be a good recipe to expand your dessert recipe box. One portion of this dish contains about 2g of protein, 2g of fat, and a total of 200 calories. This recipe serves 12. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. A mixture of cake mix, peppermint extract, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. Plenty of people really liked this Central American dish.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box.

Ingredients you will need

All Purpose Flour

Equipment you will use

Cake Form

Oven

Pour about 2 cups batter into pan. In 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.

Ingredients you will need

Peppermint Extract