• 10servings
  • 45minutes
  • 507calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) angel food cake mix

  2. 1 tablespoon confectioners' sugar

  3. 1/2 gallon peppermint ice cream, softened

  4. 1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed

  5. Crushed peppermint candies and additional confectioners' sugar, optional

Instructions Jump to Ingredients ↑

  1. Peppermint Angel Roll Recipe photo by Taste of Home 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 crushed candies and dust with confectioners' sugar. Yield: 10 servings.


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