Saturday, February 14, 2009

heart shaped bundt cake

~ view of the inside after being cut & served ;)
~below is the cake before it had been iced!
i saw this recipe on HWTM, hostess with the mostess...i absolutely LOVE this website!! i found it during the holidays, it is actually called the 'candy cane cake'. i modified it a little to suit the valentines theme...i love hearts xxx

happy valentines day everyone!! ♥ ♥

~1 box of betty crocker, super moist white cake mix
(water, vegetable oil & 3 egg whites; as per box instructions)
~1/2 tsp. red food color
~1/2 tsp. peppermint extract (i omitted)

white icing:
~1 c. confectioners sugar
~1 tbsp. milk or water
~1/2 tsp. vanilla extract; if desired

decoration: crushed candy canes or crushed hard peppermint candies

heat oven to 325 degrees. generously grease & flour a 12 c. fluted tube cake pan (i used a heart shaped bundt pan). i also used butter flavored PAM spray, then covered the whole inside of pan with flour; i shook the pan until all areas were covered with flour & then emptied remainder in sink. make sure you get all areas with flour, so cake can come out real easy from pan ;)

make cake batter as directed on box. pour about 2 cups of batter into pan (spread with spatula, to make even). into small seperate bowl, pour about 3/4 cup of batter; stir in red food coloring & peppermint extract (if desired). mix well. carefullt pour pink batter over white batter in pan (again spread carefully to even out with spatula). carefully pour remaining white batter over pink batter (spread evenly).

bake as directed on box (mine was done in 40 minutes); until toothpick comes out clean. cool 10 minutes. turn pan upside down onto cooling rack or heat proof serving plate; remove pan (careful it comes out VERY easily). cool cake completely, approx 1 hour.

in small bowl, mix icing ingredients. if necessary, stir in additional milk, 1 tsp. at a time, until smooth & spreadable. spread over cake. sprinkle top with crushed candy cane or candies (i bought candy hearts for the top)!

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