December 26: National Candy Cane Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Candy Cane Cake
Categories: Cakes, Desserts, Candy
Yield: 12 servings

MMMMM---------------------------CAKE---------------------------------

15 1/4 oz Box Betty Crocker "Super
- Moist" white cake mix
1 c Water
1/3 c Butter
3 lg Eggs
1/2 ts Red food color
1/2 ts Peppermint extract

MMMMM-----------------------WHITE ICING------------------------------
1 c Powdered sugar
1 tb Milk
1/2 ts Vanilla

MMMMM------------------------DECORATION------------------------------
Crushed candy canes
+=OR=+
Crushed peppermint candies

Set oven @ 350ºF/175ºC (325ºF/165ºC for dark or nonstick
pan). Generously grease and flour 12-cup fluted tube
cake pan. Make cake batter as directed on box. 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.

Bake for 45 minutes or until a toothpick inserted in
the center comes out cleqn. Cool cake completely before
frosting.

In small bowl, mix white icing ingredients. If
necessary, stir in additional milk, 1 teaspoon at a
time, until smooth and spreadable. Spread over cake.
Sprinkle crushed candy on top. Store loosely covered.

Makes 12 servings

RECIPE FROM: https://www.bettycrocker.com

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