What’s Cookin’?
Candy Cane Cake

1 pkg. white cake mix
1 1/4 c. water
1/3 c. vegetable oil
3 egg whites
1/2 tsp. red food coloring
1/2 tsp. peppermint extract

Glaze:
1 c. powdered sugar
1 - 2 tbsp. milk
1/2 tsp. vanilla

Preheat oven to 350o. Make cake mix as directed on package, using water, oil, and egg whites. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food coloring and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool completely.

Glaze: In small bowl, mix powdered sugar, 1 tablespoon milk, vanilla. Stir in additional milk, 1 tablespoon at a time, until smooth consistency of thick syrup. Spread glaze over cake, allowing to drizzle down side. Yield: 16 servings.

This recipe was submitted by the Whitehouse Women’s Civic League from their new cookbook. For more mouth-watering recipes from that cookbook,

contact Angie Tidwell at 903-839-3115 or

atidwell@cox.net.

If you would like to submit a recipe you can do so by emailing it to SuzanneTCL@yahoo.com or mailing it to Tri County Leader Recipes, P. O. Box 1067, Whitehouse, TX 75791. Be sure to include all ingredients, measurements, complete instructions, and its yield along with your name and contact information. If your organization or church has a cookbook with recipes you would like to feature, follow the same procedure and also include information on how to purchase your cookbook if it is available for sale.