Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Candy Cane Cake
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- #47011
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 package white cake mix
1 cup water
1/4 cup vegetable oil
3 egg whites
1/2 teaspoon red food coloring
1/2 teaspoon peppermint extract
crushed candy canes, or crushed hard peppermint candies
White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
directions
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.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
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