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
Method :
- Heat oven to 350°F.
- 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.
- 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.
- Cool loaf pan on its side to cool completely. Remove from pan. Freeze for future use.
- Fold cool whip, crushed peppermints, chocolate chips, & food coloring together in medium bowl. Reserve 1/3 cup of the cool whip mixture for topping.
- Unroll cake. Spread remaining cool whip mixture over cake. Roll up. Place on serving tray/platter. Top with reserved topping.
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