Peppermint Fudge Cake Rolls
 
Prep time
Cook time
Total time
 
Easily serve a crowd with 2 decadent cake rolls or freeze one for later. The cocoa adds a layer of richness making an incredible dessert as pretty as it is delicious.
Serves: 2 cakes, 8 slices each
Ingredients
  • 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
Instructions
  1. Line two greased 15" x 10" x 1" baking pans with parchment paper.
  2. Prepare cake mix according to package directions. Divide the batter evenly into the two prepared pans, spreading evenly.
  3. Bake at 350 degrees F. for 12 to 15 minutes or until tops spring back with lightly touched. Cool for 5 minutes.
  4. 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.
  5. 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.
  6. Drizzle each cake with half of the fudge topping; sprinkle with 2 TB crushed candies. Roll up again, without the towel.
  7. Transfer to serving platters. Frost with remaining cool whip liqueur mixture. Sprinkle with crushed candies.
  8. Cakes can be served immediately, refrigerated for later use. The cake can be covered and frozen for up to one month.
  9. Remove from freezer 15 minutes before serving. Top with additional candies and serve.
Notes
Recipe adapted from Taste of Home recipe by Suellen Calhoun
Recipe by Pray Cook Blog at https://praycookblog.com/peppermint-fudge-cake-rolls/