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Ingredientes
- 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
Direcciones
- 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% |
