With Thanksgiving falling early this year it seems like a long time until December 1. I am thankfully ready to let the Christmas baking begin! I have so many recipes to share and stories to tell I was stumped as to where I should start. Then I came across the recipe for a Peppermint Cake Roll and I knew exactly where to begin. Truly, it has angel food cake (my all-time favorite cake) peppermint candy (very Christmas-y) fudge (I knew you would like that) and then there is the whip cream — oh the whip cream (aka Cool Whip!)
This elegant dessert starts out with a box cake mix for Angel Food Cake. I use Duncan Hines because my sous-chef dish-washing mom says when it comes to a box cake nothing beats Duncan Hines. Who am I to argue? I mixed it up according to the directions on the box, which by the way are: Add 1 1/4 cups water and beat with mixer for 2 minutes. Done.
While the cake was baking in two 10″ x 15″ cookie sheets, I sprinkled powdered sugar all over a cotton towel. The cake only bakes for about 12 minutes until it is springy and done. This recipe makes two rolls and I baked each pan separately on the middle rack.
This roll could have come out about 1 minute earlier, but the browning didn’t hurt anything. The cake is carefully flipped onto the powdered towel. Starting at the short end I carefully rolled the cake into the towel. I set both rolls on a baking rack to cool for about an hour. While the cake was cooling I was chatting with my friend Sue. Even though we are 1200 miles apart it seems just like old times when we spent many hours in the kitchen together. I excitedly told her about my peppermint fudge cake rolls and she told me she thought I could stir some cocoa into the whipped cream for a little extra richness. Sue has taught me amazing things for the better part of 35+ years and she didn’t let me down this time! I added cocoa to the cool whip and set it back in the refrigerator.
The original recipe calls for peppermint extract, but I urge you to use a chocolate liqueur to push this topping right over … the top! When the cakes had cooled I unrolled and spread the cool whip mixture and drizzled half of the fudge.
After gently rolling up the cake I spread more of the cool whip mixture.
Sprinkled with crushed candy canes and this cake roll is ready for any holiday party — or a simple dinner with family or friends.
~Blessings and let the Christmas baking begin! Catherine
- 1 pkg. (16 oz.) Angel food cake mix
- 1 carton (16 oz.) Cool Whip Topping
- 2 tablespoons cocoa
- 3 teaspoons Godiva Liqueur
- 1 cup hot fudge ice cream topping
- ½ cup crushed peppermint candies, divided in 2
- Confectioners' sugar for sprinkling
- Line two greased 15" x 10" x 1" baking pans with parchment paper.
- Prepare cake mix according to package directions. Divide the batter evenly into the two prepared pans, spreading evenly.
- Bake at 350 degrees F. for 12 to 15 minutes or until tops spring back with lightly touched. Cool for 5 minutes.
- Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off the paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- In a small bowl, sprinkle cocoa over whipped topping and stir gently. Add in chocolate liqueur. Unroll cakes, spread each with 1½ cups of cool whip liqueur mixture. Spread within ½" of the edges.
- Drizzle each cake with half of the fudge topping; sprinkle with 2 TB crushed candies. Roll up again, without the towel.
- Transfer to serving platters. Frost with remaining cool whip liqueur mixture. Sprinkle with crushed candies.
- Cakes can be served immediately, refrigerated for later use. The cake can be covered and frozen for up to one month.
- Remove from freezer 15 minutes before serving. Top with additional candies and serve.