- 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
- Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly.
- Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes.
- 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.
- 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.
- 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.
- Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves.
Can you freeze Peppermint Cake Rolls?
Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.
1 slice: 204 calories, 5g fat (4g saturated fat), 0 cholesterol, 207mg sodium, 36g carbohydrate (27g sugars, 1g fiber), 2g protein. Diabetic exchanges: 2 starch, 1 fat.