Peppermint cake roll
Peppermint cake roll recipe in the cake category
Recipe ingredients:
- 1 box white angel food cake mix
- Confectioners sugar
- 1/2 package, 2.8 ounces size, whipped topping mix, 1 envelope
- 1/3 cup crushed peppermint hard candies
- 1/3 cup miniature semisweet chocolate chips
- 1 or 2 drops red food color
Recipe method:
- Preheat oven to 350 degrees F.
- Prepare cake mix as directed on package, except spread half the batter in a 15 x 10 inch jellyroll pan.
- Spread remaining batter in a 9 x 5 x 3 inch loaf pan.
- Bake until top springs back when touched, 20 to 25 minutes for the jellyroll pan.
- Loosen edges from pan. Invert on towel sprinkled with confectioners sugar.
- While hot, roll cake and towel from narrow end.
- Cool on wire rack. Invert loaf pan to cool.
- Remove from pan. Freeze for future use.
- Prepare topping mix as directed on package.
- Fold in candies, chocolate chips and food color.
- Reserve 1/3 cup of the topping.
- Unroll cake. Remove towel.
- Spread remaining topping over cake.
- Roll up. Top with reserved topping.
Tags: peppermint, roll, recipe, cake, recipes, cooking