Candy Cane Cake
Candy Cane Cake is an moderately easy dinner. Made with 1 pkg. white cake mix, 1/4 c. oil, 3 egg whites, 1/2 tsp. red food coloring and 1/2 tsp. peppermint extract, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Heat oven to 350Β°.
Grease and flour 12-cup Bundt pan.
Beat cake mix, oil, water and egg whites on low speed until moistened. Beat at medium speed, scraping bowl often for 20 minutes.
Pour approximately 2 cups batter into pan.
Pour approximately 3/4 cup batter into small bowl.
Stir in food coloring and extract. Carefully pour red batter over white batter in pan.
Carefully pour remaining white over red.
Bake until cake pulls away from sides of pan, 40 to 50 minutes.
Cool 10 minutes.
Invert on serving plate.
Cool completely.
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