- 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.
Reviews forPeppermint Angel Roll
"Tasted great and looked great, but it didn't take as much ice cream as called for. About 1/2 would be fine."
"I made this cake with my sister but the angel food cake broke in three pieces as we were unrolling it from the towel (maybe we rolled it up wrong?). I have made jelly roll style desserts before, but since it broke up, we crumbled the cake in the bottom of the jelly roll pan and topped it with icecream. The combination of the light angel food cake and the icecream was very good. Everyone enjoyed it."
"This is also a wonderful summer treat made with sherbet - - one or many flavors."
"This is a wonderful recipe that can be used for the holidays; however, you can substitute other flavors of ice cream and serve it anytime. It's also simple to make!"