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Ingredients
- 1 pkt betty crocker supermoist white cake mix
- 3 x egg whites
- 1 c. water
- 1/4 c. vegetable oil
- 1/2 tsp peppermint extract
- 1/2 tsp red food color glaze, (see frosting section) crushed peppermint hard candies
Directions
- Heat oven to 350 degrees. Generously grease and flour 12-c. bundt cake pan.
- Beat cake mix (dry), egg whites, water, oil and extract in large bowl on low speed, scraping bowl constantly, till moistened.
- Pour about 2 c. of the batter into pan.
- Pour about 3/4 c. and the batter into small bowl; stir in food color.
- Carefully pour pink batter over white batter in pan. Carefully pour remaining batter over pink batter.
- Bake till cake pulls away form sides of pan and springs back when touched lightly near center 45 to 50 min.
- Cold 10 min; invert on wire rack or possibly heatproof serving plate. Remove pan; cold completely.
- Spread glaze over top of cake, allowing some to drizzle down side.
- Sprinkle top with peppermint candies.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 336g | |
| Calories 665 | |
| Calories from Fat 513 | 77% |
| Total Fat 57.98g | 72% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 299mg | 12% |
| Potassium 3mg | 0% |
| Total Carbs 35.22g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 19.14g | 13% |
| Protein 1.64g | 3% |
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