Candy Cane Cake - cooking recipe

Ingredients

1 pkg. white cake with pudding in the mix
1 1/4 c. water
1/3 c. oil
3 egg whites
3/4 c. batter
1/2 tsp. red food coloring
1/2 tsp. peppermint extract

Preparation

Stir food coloring and peppermint extract into batter. Carefully pour pink batter around middle of cake, then pour remaining white batter over the cake.
Bake 45 to 50 minutes or until cake pulls away from sides of pan and top springs back when lightly touched in center.
Cool 10 minutes; invert on a wire rack. Cool completely.
Spread with glaze allowing it to run down the sides; sprinkle with crushed candy canes.