Candy Cane Cake
The recipe and picture came from Betty Crocker recipes.
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- 1 pkg
- betty crocker* super moist french vanilla, vanilla or golden cake mix
- water, vegetable oil and eggs as called for on cake mix package
- 1/2 tsp
- red food colour
- 1/2 tsp
- peppermint extract
- tub (340 g) betty crocker* whipped vanilla or fluffy white frosting
- crushed candy canes or peppermint candies, if desired
1Heat oven to 350°F (180°C). Grease and flour or spray with non-stick cooking spray a 12-cup (3 L) fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups (500 mL) batter into pan.
2Into small bowl, pour about 3/4 cup (175 mL) batter; stir in food colour and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
3Bake 33 to 38 minutes or until toothpick inserted in centre comes out clean. Cool in pan 15 minutes; turn upside down onto cooling rack; cool completely, about 1 hour.
4Remove foil from tub of frosting. Stir. Microwave on medium power for 30 to 45 seconds or until it is a good consistency for pouring. Pour over cake. Sprinkle with crushed candies if desired. Store loosely covered.