Candy Cane Angel Cake

Angel food cake topped with crushed peppermint candies gives you a delicious cake – perfect for anytime dessert. MORE+ LESS-

box (16 oz) angel food cake mix

1/4 cups cold water

1/2 teaspoon red paste food color

teaspoon peppermint extract

3/4 cup powdered sugar

to 2 tablespoons milk

1/2 cup finely crushed soft peppermint candies

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1

Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
2

Pour about 3 cups batter into ungreased 10-inch angel food (tube) cake pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract until blended. Carefully spoon red batter over white batter in pan. Carefully spoon remaining white batter over red batter and swirl with knife.
3

Bake 40 minutes or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof funnel or bottle. Cool completely, about 2 hours. Loosen cake by running long metal spatula along edge of pan. Place serving plate upside down on pan. Turn plate and pan over; remove pan.
4

In small bowl, mix powdered sugar and 1 tablespoon milk; stir in enough remaining milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake; top with crushed candies.

Nutrition Information