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Your little elves’ eyes will light up when they see—and taste—this pretty peppermint bundt cake.

Candy Cane Cake

1 (18.25-ounce) package Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 large egg whites
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
White Icing (See Below)
Crushed candy canes or crushed hard peppermint candies

1. Heat oven to 350ºF. Generously grease and flour 12-cup bundt cake pan.
2. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract.
4. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
5. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
6. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
7. Spread with White Icing. Sprinkle top with crushed candy.

Makes 12 servings.

White Icing:

1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla extract, if desired

1. Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.

High Altitude (3500-6500 ft)
No changes.

Success Tip:
Bundt pans can be a challenge to grease. Try this: Place a dab of shortening on the outside of a small plastic sandwich bag. Slip the bag on your hand and rub shortening on the inside of the pan. Repeat with more shortening until every nook and cranny is greased. Give the inside of the pan a good dusting with flour, shake excess from pan, and your baked cake will slip right out!

Nutritional Information: 1 Serving, Calories 310 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 320 mg; Total Carbohydrate 52 g (Dietary Fiber 0g); Protein 3 g% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron 4 %, Exchanges: 1 Starch; 2 1/2 Fruit; 2 Fat.

Recipe and photograph provided courtesy of General Mills, Inc.