I'm sharing another peppermint recipe this week. What can I say? I love peppermint. I promise, next week will be mint-free...and likely not a dessert. This little beauty comes from A Taste of Home and is both easy and comes out pretty!
Peppermint Ribbon Cake
1 package white cake mix (regular size)
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring
1/2 cup plus 2 tablespoons crushed peppermint candies, divided
1 cup confectioners' sugar
1 tablespoon 2% milk
Spoon 2 cups of remaining batter into a greased and floured 10-in. bundt cake pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.
What's cooking in your kitchen?