Post by chief_cook2 on Dec 16, 2002 19:00:19 GMT -6
Your little elves’ eyes will light up when they see—and taste—this pretty peppermint bundt cake.
1 package Betty Crocker® SuperMoist® white cake mix
1 cup water
1/4 cup vegetable oil
3 egg whites
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
White Icing (below)
Crushed candy canes or crushed hard peppermint candies
1. Heat oven to 350º F. Generously grease and flour 12-cup bundt cake pan.
2. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed, scraping bowl constantly, until moistened. Beat on medium speed 2 minutes, scraping bowl frequently (do not overbeat).
3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
4. Bake 45 to 50 minutes or until cake pulls away from sides of pan and top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Spread with White Icing. Sprinkle top with crushed candy.
Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the left side of this page to shop both of Betty Crocker's catalogs, then search for bundt to find shapes beyond the classic.
White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.
Total: 2 hr 20 min
Prep: 20 min
Bake: 50 min
Cool: 1 hr 10 min
Makes 12 servings
1 package Betty Crocker® SuperMoist® white cake mix
1 cup water
1/4 cup vegetable oil
3 egg whites
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
White Icing (below)
Crushed candy canes or crushed hard peppermint candies
1. Heat oven to 350º F. Generously grease and flour 12-cup bundt cake pan.
2. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed, scraping bowl constantly, until moistened. Beat on medium speed 2 minutes, scraping bowl frequently (do not overbeat).
3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
4. Bake 45 to 50 minutes or until cake pulls away from sides of pan and top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Spread with White Icing. Sprinkle top with crushed candy.
Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the left side of this page to shop both of Betty Crocker's catalogs, then search for bundt to find shapes beyond the classic.
White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.
Total: 2 hr 20 min
Prep: 20 min
Bake: 50 min
Cool: 1 hr 10 min
Makes 12 servings