Place oven rack in center of oven and heat to 325 degrees F. Set aside an ungreased
10-inch tube pan.
Cake: Place egg whites and cream of tartar in a medium mixing bowl. Beat with electric
beaters on high speed until stiff peaks form, 2 to 3 minutes. Set aside.
Place cake mix, water, oil, egg yolks and vanilla in a large mixer bowl, and
with same beaters (no need to clean them), blend on low speed for 1 minute. Stop
and scrape down bowl. Increase speed to medium and beat 2 minutes, scraping down
Turn the egg whites out on top of the batter and fold in with a rubber spatula
until batter is light but well combined.
Pour batter into the ungreased pan, smoothing top.
Bake for 60 to 65 minutes or until cake springs back when lightly pressed.
Remove cake and turn it upside down over the neck of a glass bottle. Cool for
Remove pan from bottle and run a long, sharp knife around the edge of the cake
and invert onto a rack. Then invert again onto a serving platter so that it's
right side up.
Crushed Peppermint Buttercream: Place butter, peppermint extract and 1 cup powdered
sugar in a large mixing bowl. Blend with electric beaters on low speed for 30 seconds.
Add 2 1/2 cups sifted powdered sugar alternately with milk, 1 tablespoon at a
time, blending on low speed. Add another tablespoon of milk if frosting seems too
Increase mixer to medium speed and beat frosting 1 minute or until light and
Fold in crushed peppermint candy. Spread over the top and sides of the cake with
Let cake rest for 10 minutes, then slice and serve. (Cake also looks great without
frosting; dust with sifted powdered sugar.)
Posted by Annette at Recipe Goldmine 11/8/2001 6:00 pm.