adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Candy Cane Angel Cake
Candy Cane Angel Cake
0 Likes
Prep Time:
10 minutes
Total Time:
2 hours 50 minutes
Angel food cake mix and crushed peppermint candies create a festive holiday treat.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups cold water
  • 1/2 teaspoon red paste food color
  • 1 teaspoon peppermint extract
  • 3/4 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/2 cup finely crushed soft peppermint candies
Instructions:
  • Preheat the oven to 350°F and adjust the oven rack to the lowest position. In a large glass or metal bowl, use an electric mixer to combine the cake mix and cold water on low speed for 30 seconds, then increase speed to medium and beat for 1 minute.
  • Spread 3 cups of batter into an ungreased 10-inch angel food (tube) cake pan. In a small bowl, mix 3/4 cup of batter with food color and peppermint extract. Gently pour red batter over the white batter in the pan. Finish by gently pouring the rest of the white batter over the red batter, then swirl with a knife.
  • Bake for 40 minutes or until the top bounces back when lightly touched. Invert the pan onto a heatproof funnel or bottle right away. Allow it to cool completely for about 2 hours. Gently release the cake by sliding a long metal spatula along the edge of the pan. Place an upside-down serving plate on top of the pan, flip them over, and remove the pan.
  • Combine powdered sugar and 1 tablespoon of milk in a small bowl. Gradually stir in additional milk, 1 teaspoon at a time, until desired drizzling consistency is reached. Drizzle over cake and sprinkle with crushed candies.

Similar Recipes