Peppermint Layer Cake

Prep time: 30 minutes (plus chilling time)
Cook time: 30 minutes
Total time: 60 minutes
Serves: 12

Ingredients

• 1 tablespoon Food Club Butter
• 1/4 cup Food Club Flour
• 3 large Fresh Harvest Egg whites
• 1 cup water
• 1/4 cup Food Club Vegetable Oil
• 1/4 teaspoon peppermint extract
• 1 (16.5-ounce) box Food Club White Deluxe Cake Mix
• 2-3 drops red food coloring
• 2 (16-ounce) containers Food Club Vanilla Creamy Frosting
• 1/2 cup crushed candy canes

Directions

1. Preheat oven to 325°F. Generously grease 2, 8”-round cake pans with butter, then dust with flour, tapping out any excess. Set aside.
2. Whisk egg whites, water, oil, and peppermint extract in a large bowl. Add cake mix and stir until combined.
3. Transfer half of batter into a separate bowl. Add food coloring, a drop at a time, mixing until desired pink color is achieved. Transfer pink batter to one prepared cake pan and white batter to the other. Bake cakes for 26 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
4. Cool cakes completely on a wire rack. Wrap each cake in plastic and freeze for at least 30 minutes. When chilled, use a serrated knife to divide each cake into two layers.
5. Using a hand mixer or stand mixer, beat frosting until light and fluffy. Stack cake layers, frosting in between each layer, alternating between white and pink. Decorate with crushed candy.