Candy Cane Ring Cake
- 1 pkg. super moist white cake mix
- 3 egg whites
- 1 C. water
- 1/4 C. vegetable oil
- 1/2 tsp. peppermint extract
- 1/2 tsp. red food color
- crushed peppermint hard candies
Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan. Beat cake mix (dry), egg whites, water, oil and extract in large bowl on low speed, scraping bowl constantly, until moistened. Pour about 2 cups of the batter into pan. Pour about 3/4 cup and the batter into small bowl; stir in food color. Carefully pour pink batter over white batter in pan. Carefully pour remaining batter over pink batter. Bake until cake pulls away form sides of pan and springs back when touched lightly near center 45-50 minutes.
Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan; cool completely. Spread glaze over top of cake, allowing some to drizzle down side. Sprinkle top with peppermint candies.