Directions:
- Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.
- Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
- Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.26 Kcal (1006 kJ) | ||
| Calories from fat | 15.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 3% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 303.41mg | 13% | |
| Potassium | 29.46mg | 1% | |
| Total Carbs | 55.34g | 18% | |
| Sugars | 37.9g | 152% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 1.78g | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 97.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 322.41 Kcal (1350 kJ) | ||
| Calories from fat | 21.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 3% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 407.16mg | 13% | |
| Potassium | 39.53mg | 1% | |
| Total Carbs | 74.27g | 18% | |
| Sugars | 50.87g | 152% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 2.4g | 4% | |
| Iron | 1.2mg | 5% | |
| Calcium | 130.4mg | 10% | |
* 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.
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