Candy Cane Cake Recipe

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0 votes | 1241 views
Servings: 12

Ingredients

Cost per serving $0.20 view details
  • 1 pkt White cake mix with pudding
  • 1 c. Water
  • 1/4 c. Vegetable oil
  • 3 x Egg whites
  • 1/2 tsp Red food color
  • 1/2 tsp Peppermint extract Candy canes -or possibly- peppermint candies, crushed
  • 1 c. Powdered sugar
  • 1 Tbsp. Water

Directions

  1. Heat oven to 350 . Grease and flour 12-c. Bundt pan generously. Beat cake mix, water, oil and egg whites in large bowl on low speed, scraping bowl constantly, till moistened. Beat at medium speed for 2 min, scraping bowl frequently (don't overbeat). Pour about 2 c. batter into pan. Mix 3/4 c. of the remaining batter, food color and peppermint extract; carefully pour over white batter in pan. Carefully pour remaining white batter over pink batter. Bake 45-50 min or possibly till top springs back when lightly touched. Cold 10 min; invert on wire rack. Remove pan and cold cake completely. Mix powdered sugar with 1 tbls water. Stir in additional water, 1 ts at a time, till smooth and of desired consistency. Spread glaze over cake. Sprinkle top with crushed candy.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 79g
Recipe makes 12 servings
Calories 268  
Calories from Fat 85 32%
Total Fat 9.62g 12%
Saturated Fat 1.1g 4%
Trans Fat 0.12g  
Cholesterol 1mg 0%
Sodium 288mg 12%
Potassium 36mg 1%
Total Carbs 44.06g 12%
Dietary Fiber 0.5g 2%
Sugars 9.79g 7%
Protein 1.92g 3%
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