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Receta Candy Cane Cake
by Global Cookbook

Candy Cane Cake
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  Raciónes: 12

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

  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.