Sunday, December 16, 2007

Candy Cane Cake

1 box white cake mix + whatever else the box says you need

1/2 tsp red food coloring (more if you want it darker)

1/2 tsp peppermint extract (more if you really like peppermint!)

~Heat oven to 325.  Generously grease and flour 12-cup fluted tube cake pan.  Make cake batter as directed on the box.  Pour 2 cups cake batter into pan.  Into small bowl, pour 3/4 cup batter, stir in food coloring and peppermint extract.  Carefully pour pink batter over white batter in pan.  Pour remaining white batter over pink batter.

~Bake as directed on box or until toothpick comes out clean.  Cool 10 minutes.  Turn pan upside-down onto cooling rack, remove pan.  Cool completely, about an hour.

~For icing warm 1/2 a tub of vanilla frosting in the microwave and drizzle over cake.  Sprinkle crushed candy canes on top.


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