Candy Cane Cake

Adapted from

  • 18 1/4 ozs white cake mix
  • 1 1/4 cups water
  • 1 tbsp olive oil
  • 1/4 cup egg whites
  • 1/2 tsp food coloring, red
  • 1/2 tsp peppermint extract
  • Glaze:
  • 1 cup powdered sugar
  • 2 tbsps fat-free milk
  • 1/2 tsp pure vanilla extract
  • 1 tbsp peppermint candies, crushed fine
Candy Cane Cake
Preheat oven to 350. Prepare a 12-cup tube pan with cooking spray; set aside. In a mixing bowl, combine cake mix, water, oil, and egg whites. Mix well. Pour two cups batter into bottom of prepared pan. Pour 3/4 cup batter into a small bowl. Add red food coloring and peppermint extract. Mix until batter is red. Pour over white batter in pan. Pour remaining white over top. Bake for 45 minutes, or until toothpick inserted in center comes out clean.Cool ten minutes. Invert onto a serving platter; set aside. To prepare glaze, combine powdered sugar, milk, and vanilla extract in a 2-cup liquid measure. Mix until smooth. Pour evenly over cooled cake. Sprinkle top with crushed peppermint candy.
Email Recipe
Print Recipe
Posted: 12/15/2011
Cakes
Rated by 1 users (3.00)
WW Points* : 3.75
16 servings
Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 171
Calories from Fat 34 (20%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 0.5g 2%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 226mg 9%
Potassium 0mg 0%
Total Carbohydrate35g 12%
Dietary Fiber 0g 0%
Sugars 24g
Protein 2g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.