Serves: 16
Total Calories: 43
1- Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening lightly flour. Make cake mix as directed on package, using water, oil and egg whites. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
2- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate remove pan. Cool completely, about 1 hour.
3- Spread Easy Vanilla Glaze over cake, allowing some to drizzle down side. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): No changes.
1 Serving: Calories 275 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 0mg Sodium 310mg Carbohydrate 45g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4%.
Betty's Tip: Sprinkle the top of this festive cake with crushed candy canes or crushed hard peppermint candies. To easily crush peppermint candies, place them in a resealable plastic freezer bag, seal the bag and pound with a rolling pin or meat mallet to crush.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Candy Cane Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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