jglass
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Peppermint Cake Roll
1 box white angel food cake mix
Confectioners' sugar
1/2 package (2.8 ounce size) whipped topping mix (1 envelope)
1/3 cup crushed peppermint hard candies
1/3 cup miniature semisweet chocolate chips
1 or 2 drops red food color
Preheat oven to 350 degrees F.
Prepare cake mix as directed on package, except spread half the batter in a 15 x 10−inch jellyroll pan.
Spread remaining batter in a 9 x 5 x 3−inch loaf pan. Bake until top springs back when touched, 20 to 25 minutes for the jellyroll pan.
Loosen edges from pan. Invert on towel sprinkled with confectioners' sugar. While hot, roll cake and towel from narrow end. Cool on wire rack. Invert loaf pan to cool. Remove from pan; freeze for future use.
Prepare topping mix as directed on package. Fold in candies, chocolate chips and food color. Reserve 1/3 cup of the topping. Unroll cake; remove towel. Spread remaining topping over cake. Roll up; top with reserved topping.
1 box white angel food cake mix
Confectioners' sugar
1/2 package (2.8 ounce size) whipped topping mix (1 envelope)
1/3 cup crushed peppermint hard candies
1/3 cup miniature semisweet chocolate chips
1 or 2 drops red food color
Preheat oven to 350 degrees F.
Prepare cake mix as directed on package, except spread half the batter in a 15 x 10−inch jellyroll pan.
Spread remaining batter in a 9 x 5 x 3−inch loaf pan. Bake until top springs back when touched, 20 to 25 minutes for the jellyroll pan.
Loosen edges from pan. Invert on towel sprinkled with confectioners' sugar. While hot, roll cake and towel from narrow end. Cool on wire rack. Invert loaf pan to cool. Remove from pan; freeze for future use.
Prepare topping mix as directed on package. Fold in candies, chocolate chips and food color. Reserve 1/3 cup of the topping. Unroll cake; remove towel. Spread remaining topping over cake. Roll up; top with reserved topping.