Candy cane cake

Candy cane cake



  • vanilla extract - 2 tsp
  • salt - 1/2 tsp
  • water - 1/2 c
  • confectioners sugar
  • red food coloring - 1 item
  • Crisco shortening - 3/4 c
  • nondairy powdered creamer - 1/3 c
  • maraschino cherry halves, well drained - 1 item
  • Duncan Hines Moist Deluxe cake mix any flavor - 1 pkg

How to make candy cane cake:

Frosting:5 c. confectioners sugar3/4 c. Crisco shortening1/2 c. water1/3 c. nondairy powdered creamer2 tsp. vanilla extract1/2 tsp. salt red food coloring maraschino cherry halves, well drained Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Prepare, bake and cool cake following package directions for basic recipe. Remove from pan. Freeze cake for ease in handling.

For frosting, combine confectioners sugar, shortening, water, nondairy powdered creamer, vanilla extract and salt in large bowl. Beat at medium speed with electric mixer for 3 minutes. Beat at high speed for 5 minutes. Add confectioners sugar to thicken or water to thin frosting as needed. Reserve 2 cups frosting. Tint remaining frosting with red food coloring.

Cut frozen cake and arrange. Spread white frosting on cake. Mark candy cane stripes in frosting with tip of knife. Place star tip in decorating bag and fill with red frosting. To make stripes, arrange maraschino cherry halves and pipe red frosting following lines. Makes 12 to 16 servings.

Tip: For a quick dessert, serve leftover cake pieces with sugared strawberries or dollops of whipped cream.

Recipe categories: Desserts, Cakes, Low cholesterol.

Candy cane cake
Average rating: 3.3 of 5, total votes: 8
Cook. Time: PT2H5M
Total Time: PT2H5M

Cause of complaint:

Related ingredients:
butter, softened, sugar, pkg, vanilla extract
You may be interested in these recipes: