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Peppermint Angel Roll

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

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

Printed from tasteofhome.com Sep 5, 2008

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Peppermint Angel Roll cont.

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.