Candy Cane Cake Recipe

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Candy Cane Cake
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Ingredients:

Directions:

  1. Heat oven to 325°F.
  2. Generously grease and flour 12-cup fluted tube cake pan.
  3. Make cake batter as directed on box.
  4. Pour about 2 cups batter into pan.
  5. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract.
  6. Carefully pour pink batter over white batter in pan.
  7. Carefully pour remaining white batter over pink batter.
  8. Bake as directed on box or until toothpick inserted in center comes out clean.
  9. Cool 10 minutes.
  10. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan.
  11. Cool cake completely, about 1 hour.
  12. In small bowl, mix icing ingredients.
  13. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.
  14. Spread icing over cake.
  15. Sprinkle top with crushed candy.
  16. Store loosely covered.
  17. High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 12-cup fluted tube cake pan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 472.58 Kcal (1979 kJ)
Calories from fat 179.62 Kcal
% Daily Value*
Total Fat 19.96g 31%
Cholesterol 0.03mg 0%
Sodium 600.14mg 25%
Potassium 657.83mg 14%
Total Carbs 69.4g 23%
Sugars 39.92g 160%
Protein 5.64g 11%
Iron 1mg 6%
Calcium 60.3mg 6%
Amount Per 100 g
Calories 490 Kcal (2052 kJ)
Calories from fat 186.25 Kcal
% Daily Value*
Total Fat 20.69g 31%
Cholesterol 0.03mg 0%
Sodium 622.28mg 25%
Potassium 682.09mg 14%
Total Carbs 71.96g 23%
Sugars 41.4g 160%
Protein 5.85g 11%
Iron 1mg 6%
Calcium 62.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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