Peppermint Cake Rolls

Name: Peppermint Cake Rolls
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 20
Cuisine: Central American, Caribbean
Ingredients: 454 grams package angel food cake mix; 20 servings Confectioners sugar; 1 leave Fresh mint optional; 304 milliliters hot fudge ice cream topping; 118 milliliters crushed peppermint candies, divided; 2 teaspoons peppermint extract; 454 grams carton frozen whipped topping, thawed

If you want to add more dairy free recipes to your recipe box, Peppermint Cake Rolls might be a recipe you should try. This recipe covers 3% of your daily requirements of vitamins and minerals. This dessert has 251 calories, 3g of protein, and 6g of fat per serving. This recipe serves 20. Christmas will be even more special with this recipe. Head to the store and pick up angel food cake mix, peppermint extract, carton whipped topping, and a few other things to make it today. Plenty of people really liked this Central American dish. From preparation to the plate, this recipe takes around 40 minutes. If you like this recipe, take a look at these similar recipes: Peppermint Hot Chocolate Cupcakes, Chocolate Peppermint Cookies, and Chocolate-Peppermint Thumbprint Cookies.

Instructions

Line two greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly.

Ingredients you will need

Cake Mix

Equipment you will use

Baking Pan

Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes.

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Oven

Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper.

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Powdered Sugar

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Kitchen Towels

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

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Jelly

Roll

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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.

Ingredients you will need

Whipped Topping