Candy Cane cake

1. 1

   Heat oven to 350 (325F for dark or nonstick pan).

2. 2

   Generously grease and flour 12-cup fluted tube cake pan.

3. 3

   Make cake batter as directed on box.

4. 4

   Pour about 2 cups batter into pan.

5. 5

   In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract.

6. 6

   Carefully pour pink batter over white batter in pan.

7. 7

   Carefully pour remaining white batter over pink batter.

8. 8

   Bake and cool cake as directed on box.

9. 9

   In small bowl, mix white icing ingredients.

10. 10

    If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.

11. 11

    Spread over cake.

12. 12

    Sprinkle crushed candy on top.

13. 13

    Store loosely covered.

No additional tips available.