Peppermint Angel Roll Recipe

4.5 5 7
Peppermint Angel Roll Recipe
Peppermint Angel Roll Recipe photo by Taste of Home
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Peppermint Angel Roll Recipe

Read Reviews
4.5 5 7
Publisher Photo
“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!”
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + freezing

Ingredients

  • 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

Directions

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.
Originally published as Peppermint Angel Roll in Simple & Delicious November/December 2006, p53

Nutritional Facts

1 slice: 507 calories, 14g fat (7g saturated fat), 40mg cholesterol, 457mg sodium, 87g carbohydrate (66g sugars, 1g fiber), 9g protein.

  • 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
  1. 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.
  2. 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.
  3. Unroll cake and spread ice cream over cake to within 1/2 in. of edges. Roll up again. Cover and freeze until firm.
  4. Cut into slices; drizzle with hot fudge topping. If desired, garnish with candy canes and dust with confectioners' sugar. Yield: 10 servings.
Originally published as Peppermint Angel Roll in Simple & Delicious November/December 2006, p53

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Reviews forPeppermint Angel Roll

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MY REVIEW
abreendre User ID: 1799143 243921
Reviewed Feb. 16, 2016

"Tasted great and looked great, but it didn't take as much ice cream as called for. About 1/2 would be fine."

MY REVIEW
elaine johnson User ID: 1616051 241276
Reviewed Jan. 7, 2016

"I made this cake several years ago for Christmas and my kids ask for it every year and occasionally for their birthday cakes. It's so easy to make and very "Christmasy" with the peppermint ice cream."

MY REVIEW
Foreverdixie User ID: 6641314 207141
Reviewed Dec. 17, 2012

"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."

MY REVIEW
mrssimptom User ID: 5831572 153720
Reviewed Dec. 10, 2012

"This is also a wonderful summer treat made with sherbet - - one or many flavors."

MY REVIEW
smithron User ID: 1122508 131503
Reviewed May. 9, 2011

"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!"

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