Candy Cane Cake

Ingredients

• 1 box white cake mix with pudding in the mix
• 1 ⁄ 2 teaspoon red liquid food color
• 1 ⁄ 2 teaspoon peppermint extract
• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• 1 ⁄ 2 teaspoon regular vanilla or clear vanilla

Instructions

1. 1Preheat the oven to 350 degrees Fahrenheit, or 325 degrees Fahrenheit if using a dark or nonstick pan.
2. 2Coat a 10- to 12-cup fluted tube pan generously with shortening, avoiding cooking spray, and dust lightly with flour.
3. 3Prepare the white cake mix according to the package directions using the required water, oil, and egg whites, then pour about 2 cups of the batter into the prepared pan.
4. 4Transfer about 3/4 cup of the remaining batter into a small bowl, stirring in the red food coloring and peppermint extract until combined, and carefully pour this pink layer over the white batter in the pan.
5. 5Pour the rest of the plain white batter gently over the pink layer to cover it completely.
6. 6Bake and cool the cake exactly as instructed on the cake mix box.
7. 7Whisk the powdered sugar, 1 tablespoon of milk, and the vanilla together in a small bowl, adding more milk 1 teaspoon at a time until the mixture reaches the consistency of thick syrup.
8. 8Drizzle the smooth glaze over the cooled cake so it runs down the sides, and store it loosely covered at room temperature.
9. 9Slice the finished cake to reveal the red and white swirled interior before serving to your guests.
10. 10Pack the cake securely in a carrier along with a serving knife and spatula if transporting it to a gathering.

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