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Chocolate candy cane cake

 
Forget fancy-pants recipes that take all day to make. Whip up this semi-homemade cake and top with wow-mazing frosting for a dessert that dazzles. Decorate with mini candy-canes to punch up the adorableness of it all.

 

Ingredients:

Makes 12 to 16 servings


Cake

1 package devil's food cake mix

3 eggs

1 1⁄3 cups milk

1 cup mayonnaise 

1 tsp peppermint extract

 

Frosting

1 container ready-to-serve buttercream frosting

1⁄4 cup crushed candy canes

 

Directions:

Preheat oven to 350 degrees and grease a 13- by 9-inch cake pan.

 

Cake: In a large mixer bowl, combine cake mix, eggs, milk, mayonnaise and peppermint extract. Beat on medium speed for 2 minutes. Spread batter evenly in prepared pan. Bake for 35 to 40 minutes or until a tester inserted in center comes out clean. Cool completely in pan on a wire rack.

 

Frosting: Stir crushed candy canes into frosting. Spread frosting over top of cake. Decorate with whole candy canes.

 

 

Got left over candy canes? Crush ‘em up and swirl into ice cream.

Make it work year-round: Replace candy canes with hard mint candies. Yum!

 

 

Excerpted from Complete Cake Mix Magic by Jill Snider © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.

 

BY GL ON 12/1/2012 12:00:00 AM

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