A shape straight from Santa's workshop can transform an easy-to-make cake into the theme for your next holiday gathering. What a simple joy!
Yield: 20 servings
High Altitude (3500-6500 ft): Bake for 43 to 48 minutes.
* For best results, use our Pan Release!
For peppermint crunch, omit the strawberry fruit snack and sprinkle the cake with 1 cup of crushed peppermint candy canes.
A few drops of red or green food color added to the frosting will give your next candy cane cake a whole new look!
Per serving: Calories 290 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 3g); Cholesterol 35mg; Sodium 230mg; Total Carbohydrate 45g (Dietary Fiber 0g, Sugars 32g); Protein 2g
Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 4%
Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 3
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker
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