Show Subscription Form




Peppermint Cake Rolls Recipe
Peppermint Cake Rolls Recipe photo by Taste of Home

Peppermint Cake Rolls Recipe

Read Reviews (9)
4.38 9
Publisher Photo
With angel food cake, fudge sauce and peppermints, this cake roll is easy and pretty. —Suellen Calhoun, Des Moines, Iowa
TOTAL TIME: Prep: 25 min. Bake: 15 min + cooling
MAKES:20 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min + cooling
MAKES: 20 servings

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • Confectioners' sugar
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1-1/2 teaspoons peppermint extract
  • 1 cup hot fudge ice cream topping
  • 1/2 cup crushed peppermint candies, divided
  • Fresh mint leaves, optional

Directions

  1. Line two greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly.
  2. Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes.
  3. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. In a small bowl, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges.
  5. Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel.
  6. Transfer to platters. Frost with remaining peppermint mixture. Cakes can be served immediately or frozen, covered, for later use. Remove from the freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves just before serving. Yield: 2 cakes (10 slices each).
Originally published as Peppermint Cake Rolls in Taste of Home December/January 2013, p24

Reviews for Peppermint Cake Rolls(9)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 22, 2013

Have not made as yet. I read all reviews and come had trouble with wax paper. I was thinking it may be the brand of cake mix used.....Just a thought.

MY REVIEW
Reviewed Dec. 31, 2012

Made this cake for a luncheon and it got rave reviews. It is perfect for the Christmas season. I did not experience the issues removing the wax paper and found it to be easier to make than I thought it would be. Stored the second one in the freezer for two weeks and served it at a family party. I think it was even better than the first one, and it has impressive presentation!

MY REVIEW
Reviewed Dec. 26, 2012

Will try and make again. Had problem removing wax paper, ended up throwing it away. Looked at other receipes that were similar and they called for greased wax paper. Next time I will either try greased wax paper or parchment paper.

MY REVIEW
Reviewed Dec. 22, 2012

Have not eaten yet but I am sure it will be very good. As others have stated it was extremely difficult to get the waxed paper off, perhaps the parchment paper as suggested might work better, or no paper at all. Glad I made a test run before making for Christmas eve as I can now eliminate that darned waxed paper.

MY REVIEW
Reviewed Dec. 18, 2012

I brought this into work and everyone loved it. You could do so many variations with it also

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT