Ingredients
1 package (16 ounces) angel food cake mix1 tablespoon confectioners’ sugar1/2 gallon peppermint ice cream, softened1 jar (11-3/4 ounces) hot fudge ice cream topping, warmedCrushed peppermint candies and additional confectioners’ sugar, optional
Preparation
Preheat oven to 350°. Prepare cake batter according to package directions. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake 15-20 minutes or until cake springs back when lightly touched.
Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ 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.
Unroll cake and spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm.
Cut into slices; drizzle with hot fudge topping. If desired, garnish with crushed candies and dust with confectioners’ sugar.
