Candy Cane Cake 1 | box Betty Crocker® SuperMoist® white cake mix | | Water, vegetable oil and egg whites called for on cake mix box | 1/2 | teaspoon red food color | 1/2 | teaspoon peppermint extract | 1 | cup powdered sugar | 1 | tablespoon milk or water | 1/2 | teaspoon vanilla, if desired | | Crushed candy canes or crushed hard peppermint candies, if desired | 1. | Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter. | 2. | Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. | 3. | In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered. | |