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1
Place oven rack in center of oven and heat to 325 degrees (175 C.).
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2
Set aside an ungreased 10-inch tube pan.
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3
Place egg whites and cream of tartar in a medium-size mixing bowl.
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4
Beat with electric beaters on high speed until stiff peaks form--about two to three minutes; set aside.
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5
Place cake mix, water, oil, egg yolks and vanilla in a large mixer bowl, and with same beaters (no need to clean them), blend on low speed for one minute.
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6
Stop and scrape down bowl.
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7
Increase speed to medium and beat for two minutes, again scraping down bowl.
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8
Turn the egg whites out on top of the batter and fold in with a rubber spatula until batter is light but well-combined.
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9
Pour batter into the ungreased pan, smoothing top.
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10
Bake at 325 degrees (175 C.) for 60 to 65 minutes or until cake springs back when lightly pressed.
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11
Remove and turn it upside down over the neck of a glass bottle.
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12
Cool for one hour.
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13
Remove pan from bottle and run a long, sharp knife around the edge of the cake and invert onto a rack.
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14
Invert again onto a serving platter so that it's right side up.
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15
Frost with icing and serve.
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16
Place butter, peppermint extract and powdered sugar in a large mixing bowl.
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17
Blend with electric beaters on low speed for 30 seconds.
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18
Add powdered sugar alternately with milk, one tbsp at a time, blending on low speed.
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19
Add another tbsp of milk if frosting seems too stiff.
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20
Increase mixer to medium speed and beat frosting for one minute or until light and fluffy.
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21
Fold in peppermint candy.
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22
Spread over the top and sides of the cake with smooth strokes.
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23
Let cake rest for 10 minutes, then slice and serve.
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24
The cake also looks great without frosting--just dust with sifted powdered sugar.
