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Peppermint Angel Roll

 Peppermint Angel Roll
“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!”
10 ServingsPrep: 30 min. Bake: 15 min. + freezing


  • 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


  • 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.
  • 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.
  • 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 crushed candies and dust with confectioners' sugar.
  • Yield: 10 servings.
Nutritional Facts: 1 serving (1 slice) equals 507 calories,

2 of 2

Peppermint Angel Roll (continued)

Nutritional Facts: 14 g fat (7 g saturated fat), 40 mg cholesterol, 457 mg sodium, 87 g carbohydrate, 1 g fiber, 9 g protein.