Candy Cane Cake

Heat oven to 350 degrees F. Generously grease and flour a 12-cup Bundt cake pan.

Beat cake mix, water, oil and egg whites in large bowl with an electric mixer on low speed, scraping bowl constantly, until moistened. Beat on medium speed 2 minutes, scraping bowl frequently (do not over beat).

Pour about 2 cups batter into pan. Pour about 3/4 cup batter into a small bowl, then stir in food color and peppermint extract.

Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

Bake for 45 to 50 minutes or until cake pulls away from sides of pan and top springs back when touched lightly in center. Cool for 10 minutes.

Turn pan upside down onto wire rack or heatproof serving plate, then remove pan. Cool cake completely, about 1 hour.

Spread with White Icing. Sprinkle top with crushed candy.

For White Icing: Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.