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Candy Cane Cake

Ingredients 

FOR THE CAKE:

  • 15.25 ounces white cake mix
  • 3.4 ounces instant white chocolate pudding dry mix
  • 2 cups sour cream
  • 3 large eggs
  • 1/3 cup canola oil
  • 1/2 cup water
  • red food coloring
  • 1/2 teaspoon peppermint extract

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon peppermint extract
  • peppermint crunch baking chips optional

Instructions 

MAKE THE CAKE:

  • Preheat the oven to 350 degrees F.
  • Using shortening, grease a 10″ bundt cake pan generously, then dust with flour. This will help the cake to come out cleanly, so use both shortening and flour.
  • In a large bowl, combine the cake mix, dry pudding mix, sour cream, eggs, oil and water. Use a hand mixer to beat well.
  • Remove 1 cup white batter and place it in a small bowl. Add a few drops of red food coloring and peppermint extract to the small bowl of batter. Mix well. 
  • Pour half of white cake batter into the prepared pan. Carefully pour pinkish red batter over the white batter in the pan.
  • Top with the remaining white batter.
  • Gently tap the pan a few times on the countertop to release any air bubbles.
  • Bake for 43-50 minutes or until the top of the cake bounces back when you touch it.
  • Allow the cake to cool for 10 minutes, then turn it out onto a place to cool completely.

FOR THE GLAZE:

  • Combine the powdered sugar, milk and peppermint extract in a small bowl. Add enough milk so that the glaze will be a thick drizzle. 
  • Drizzle the glaze over the top of the cake. Immediately sprinkle with crushed candy canes or peppermint crunch baking chips.
  • Store the cake in an airtight container. This cake freezes really well!

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