Peppermint Cake Roll

Name: Peppermint Cake Roll
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 box Angel food cake mix; 1/4 cup powdered sugar; 8 oz Cool whip; 1/3 cup crushed peppermint hard candies; 1/3 cup chocolate chips; 2 drops red food coloring

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

This is so good!

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

This is so good!

Saved

Ingredients

30 mins

8 servings

1 boxAngel food cake mix
1/4 cuppowdered sugar
8 ozCool whip
1/3 cupcrushed peppermint hard candies
1/3 cupchocolate chips
2drops red food coloring

Saved

Steps

30 mins

1

Heat oven to 350°F.
2

Prepare cake mix according to pkg directions. Spread half the batter in a 15 1/2x10 1/2x1 inch jelly roll pan/cookie sheet lined with wax paper. Spread remaining batter in a 9x5x3 inch loaf pan. Bake until top springs back when touched, jelly roll 20-25 minutes, loaf 45-50 minutes.
3

Cool jelly roll for 10 minutes. Invert onto waxed paper sprinkled with powdered sugar. Peel off waxed paper. While hot, roll cake & waxed paper from the narrow end. Cool on wire rack.
4

Cool loaf pan on its side to cool completely. Remove from pan. Freeze for future use.
5

Fold cool whip, crushed peppermints, chocolate chips, & food coloring together in medium bowl. Reserve 1/3 cup of the cool whip mixture for topping.
6

Unroll cake. Spread remaining cool whip mixture over cake. Roll up. Place on serving tray/platter. Top with reserved topping.