This is my BIG Christmas cake for 2011. Of course, it’s in the shape of a bundt cake…I took the original recipe and tweaked it to create a festive cake for your Christmas table.
I used some peppermint extract (but not too much…don’t worry…it won’t taste like mouthwash).
And some peppermint crunch (you can use crushed up candy canes if you can’t find this on the baking aisle).
Here we go…Candy Cane Bundt Cake.
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
2 teaspoons peppermint extract, divided
red food coloring
4 cups powdered sugar
1 stick butter, softened
1/2 cup white chocolate chips, melted and cooled
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Divide batter into two bowls. Stir one teaspoon of peppermint extract and red food coloring in one bowl. Keep the other bowl “white”. In your bundt pan, layer your red layer across the bottom first (gently tap the pan against your counter once it’s in to make sure everything is settled), then layer the white batter on top of the red.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, beat butter with powdered sugar and white chocolate until creamy. Stir in remaining teaspoon peppermint extract. Spread on cooled cake and top with peppermint crunch.
When you cut into your cake, it will be striped like a candy cane :). The white chocolate in the frosting really compliments the peppermint flavor (and mellows it out so that it’s not soooooo pepperminty).
Exactly one week until Christmas!! I’m ready, I hope you are too!