Candy Cane Cake Gluten Free


"This was inspired by a recipe in Family Circle Magazine.  It's great for this time of year." - Beth

Candy Cane Cake Gluten Free

Ingredients

Recipes From Beth

Cake:
1 bag GFP Decadent Chocolate Cake Mix
1 container Cherrybrook Kitchen Vanilla Frosting or frosting recipe below
1 container gluten-free red icing gel or red food coloring

Frosting:
2 tablespoons softened unsalted butter
3-4 cups confectioners' sugar
2 tablespoons milk
2 teaspoons Nielsen-Massey Vanilla

Directions

Preheat oven to 350°. Spray a bundt pan with vegetable spray. Prepare the cake mix according to package directions.  Spoon into pan. Bake for 40-45 minutes or until toothpick inserted into center comes out clean.  Let cake cool in pan for 10 minutes. Remove from pan. Cool cake completely before continuing.  Using a serrated knife, cut cake into 2 equal sections (2 "C"shapes). Use one "C" as the hook of the candy cane. Cut the other section into 5 equal wedges for the rest of the cane. Using a dollop of frosting, glue one wedge (with the narrow edge facing in) to the hook. Continue to glue the remaining sections to the cane. Using a spatula, frost the entire cake. Use the icing tips to create the lines of the candy cane.  Or add one or two drops of food coloring to remaining frosting and transfer to a pastry bag to decorate the cake.