Save on Pinterest

Peppermint Angel Roll

Total Time

Prep: 30 min. Bake: 15 min. + freezing

Makes

10 servings

“This is a very festive dessert for Christmas,” assures Holly Dicke of Plain City, Ohio. “The angel food cake makes it less heavy than many traditional holiday recipes. My husband loves it, and I love it because it’s so simple and convenient during a hectic season!”

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1 tablespoon confectioners' sugar
  • 1/2 gallon peppermint ice cream, softened
  • 1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
  • Crushed peppermint candies and additional confectioners' sugar, optional

Directions

  1. Preheat oven to 350°. Prepare cake batter according to package directions. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake 15-20 minutes or until cake springs back when lightly touched.
  2. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. Unroll cake and spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm.
  4. Cut into slices; drizzle with hot fudge topping. If desired, garnish with crushed candies and dust with confectioners' sugar.

Nutrition Facts

1 slice: 507 calories, 14g fat (7g saturated fat), 40mg cholesterol, 457mg sodium, 87g carbohydrate (66g sugars, 1g fiber), 9g protein.

Recommended Video