Creamy Root Beer Float Cake

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.

In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 cup batter. Stir 1/2 teaspoon allspice and 1/2 teaspoon cinnamon into reserved batter; set aside. Pour remaining batter into pan.

Drop spiced batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In chilled small bowl, beat spiced whipped cream ingredients on high speed until soft peaks form. Spread over cake. Sprinkle each serving with crushed candies just before serving. Store covered in refrigerator.