Peppermint Ribbon Cake

On the tenth day of Christmas, my true love gave to me...

Peppermint ribbon cake!

And on a personal note, my true love and I are celebrating our 23rd anniversary today. :)  True love lasts.

Peppermint Ribbon Cake
Peppermint Ribbon Cake

1 package (18-1/4 ounces) white cake mix
3-4 drops peppermint essential oil*
1/2 teaspoon red food coloring
1/2 cup plus 2 tablespoons crushed peppermint candies, divided
1 cup confectioners' sugar
1 tablespoon 2% milk

Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.
Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube 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. Yield: 12 servings.

Recipe adapted from A Taste of Home


*Use only PURE essential oils. Check the label to be sure it is safe for internal use.

E-mail me for a free sample of peppermint essential oil. And be sure to come back tomorrow for more 12 Days of Christmas ideas.