There are so many rave reviews on this wonderful candy cane cake! Check out what a happy taste tester from Taste of Home had to say about this recipe:
With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the fact that it calls for a convenient cake mix. —Lisa M. Varner, El Paso, Texas
1 package Betty Crocker white cake mix (regular size)
1/2 teaspoon McCormick peppermint extract
1/2 teaspoon red food coloring
1/2 cup plus 2 tablespoons crushed Starbrite peppermint candies, divided
1 cup Domino confectioners’ sugar
1 tablespoon TruMoo 2% milk
- Prepare cake batter according to package directions. Transfer 1 cup to a bowl; stir in the extract, food coloring and 1/2 cup crushed candies.
- Add 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 degrees, 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.
Quick Tip: Be sure to grease and flour the pan heavily to prevent the cake from sticking.
Thanks to Taste of Home for this delicious holiday cake!