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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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âThis is a very festive dessert for Christmas,â assures Holly Dicke of Plain City, Ohio. âThe angel food cake makes it less heavy than many traditional holiday recipes. My husband loves it, and I love it because itâs so simple and convenient during a hectic season!â 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. 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 confectionersâ 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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