Ingredients
The following ingredients have 4 Servings
- 1 15.25 oz box White cake mix
- 6 large eggs
- 1/4 C water
- 1/4 C Canola oil
- 1 tbsp peppermint extract
- 1 8 oz container cream cheese frosting
- 1 C powdered sugar
- 1 C crushed candy cane
- Leaf Gel food coloring
- Red Gel food coloring
Instruction
- Preheat oven to 350 degrees and line a large cookie sheet with parchment paper
- Using a standing mixer or hand mixer, beat the 6 eggs on medium speed until they are light in color and frothy, about 6 minutes
- At a slow speed, mix in the cake mix, oil, water, and peppermint extract until combined and smooth.
- Spray your cookie sheet with pam baking spray and cover the cookie sheet with parchment
- paper. Make sure there is about 3 in of overhang on each end
- Divide the batter between the mixing bowl and two medium bowls
- In one medium bowl, mix in a few drops of red gel food coloring
- In the second medium bowl, mix in a few drops of the green gel food coloring
- Scoop the red, green, and white cake batter into their own piping bag
- Cut the tips off and pipe out thick lines going diagonal, alternating between the colors to create a candy cane look.
- Bake in the oven for 12-14 minutes or until the top springs back when you touch it
- Place a larger than the cake pan piece of parchment paper onto your counter and sprinkle with powdered sugar
- Once the timer goes off, carefully flip over the cake onto the parchment paper
- Remove the parchment paper from the cake sheet
- Carefully roll the cake up, making sure the bottom parchment paper is being wrapped with the cake.
- Roll the cake into a tube and allow to cool completely
- Once cooled, unwrap the cake carefully
- Spread 1 container of the cream cheese frosting onto the cake
- Sprinkle the crushed candy cane on top
- Carefully re-roll the cake back into a log
- Place into the fridge until ready to serve!
