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Peppermint Angel Roll
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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 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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |