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Peppermint Cake Rolls Recipe

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This recipe for Peppermint Cake Rolls is from Steve & Sandy Tope's 50th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box angel food cake mix
16 ounce container cool whip
1 1/2 teaspoon peppermint extract
1 cup hot fudge topping
1/2 cup powdered sugar
1/2 cup Andes peppermint crush baking chips
Directions:
Directions:
Line 2 greased 15x10 pans with wax paper. Prepare cake mix as directed. Divide batter evenly. Spread evenly. Bake at 350º for 12-15 minutes or when top springs back when lightly touched. Don't over bake or it will be hard to remove from the paper. Cool 5 minutes. Invert cake onto towel dusted with powdered sugar. Gently peel off paper. Roll up. Cool completely. Mix peppermint extract into cool whip until blended. Unroll cakes and spread with about 1 1/2 cups cool whip each. Drizzle hot fudge topping on both. Sprinkle with 2 tablespoons baking chips each. Roll up without towel. Transfer to platter. Frost with remaining cool whip.
Number Of Servings:
Number Of Servings:
2 cake rolls
Personal Notes:
Personal Notes:
These can be wrapped in foil and frozen!

 

 

 

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