Title: Candy cane cake
 Categories: Holiday, Cake mix, Christmas
      Yield: 12 Servings
 
      1 pk White cake mix with pudding
      1 c  Water
    1/4 c  Vegetable oil
      3    Egg whites
    1/2 ts Red food color
    1/2 ts Peppermint extract
           Candy canes -or- peppermint
           -candies; crushed

MMMMM---------------------------GLAZE--------------------------------
      1 c  Powdered sugar
      1 tb Water
 
  Heat oven to 350~. Grease and flour 12-cup Bundt pan generously. Beat
  cake mix, water, oil and egg whites in large bowl on low speed,
  scraping bowl constantly, until moistened. Beat at medium speed for 2
  minutes, scraping bowl frequently (do not overbeat). Pour about 2
  cups batter into pan. Mix 3/4 cup of the remaining batter, food color
  and peppermint extract; carefully pour over white batter in pan.
  Carefully pour remaining white batter over pink batter. Bake 45-50
  minutes or until top springs back when lightly touched. Cool 10
  minutes; invert on wire rack. Remove pan and cool cake completely.
  Mix powdered sugar with 1 tbls water. Stir in additional water, 1 ts
  at a time, until smooth and of desired consistency. Spread glaze over
  cake. Sprinkle top with crushed candy.
  
  Shared by DSIREN@delphi.com on Dec. 21, 1997.