Peppermint Angel Roll
Simple & Delicious
“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!”
SERVINGS: 10
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 30 min. Bake: 15 min. + freezing
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
- Miniature candy canes and additional confectioners' sugar, optional
Directions:
Prepare cake batter according to package directions. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched.
Cool for 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.
Unroll cake and spread ice cream over cake to within 1/2 in. of edges. Roll up again. Cover and freeze until firm.
Cut into slices; drizzle with hot fudge topping. If desired, garnish with candy canes and dust with confectioners' sugar. Yield: 10 servings.