Peppermint Angel Roll

5 ingredients
4 steps

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
  • Crushed peppermint candies and additional confectioners' sugar, optional

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Unroll cake and spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm.
  4. 4
    Cut into slices; drizzle with hot fudge topping. If desired, garnish with crushed candies and dust with confectioners' sugar.

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