Candy Cane Cake

Directions

1. 1
   Heat oven to 350F (325F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box.
2. 2
   Pour about 2 cups batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
3. 3
   Bake and cool cake as directed on box.
4. 4
   In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.
5. 5
   Spread over cake.
6. 6
   Sprinkle crushed candy on top. Store loosely covered.