CANDY CANE ANGEL CAKE
Betty Crocker® angel food cake mix and peppermint candies come together to make a perfect Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
- Pour about 3 cups batter into ungreased 10-inch angel food (tube) cake pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract until blended. Carefully spoon red batter over white batter in pan. Carefully spoon remaining white batter over red batter and swirl with knife.
- Bake 40 minutes or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof funnel or bottle. Cool completely, about 2 hours. Loosen cake by running long metal spatula along edge of pan. Place serving plate upside down on pan. Turn plate and pan over; remove pan.
- In small bowl, mix powdered sugar and 1 tablespoon milk; stir in enough remaining milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake; top with crushed candies.
Nutrition Facts : Calories 181, Carbohydrate 42 g, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 186 mg
PEPPERMINT CAKE ROLLS
With angel food cake, fudge sauce and peppermints, this cake roll is easy and pretty. -Suellen Calhoun, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 cakes (10 slices each).
Number Of Ingredients 7
Steps:
- Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly., Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes. , Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off 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, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges., Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel. , Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves. Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.
Nutrition Facts : Calories 204 calories, Fat 5g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
ANGEL ROLLS
Delight family and friends with these soft, tender yeast rolls that are done in a jiffy, thanks to quick-rise yeast. My family especially likes them with sausage gravy. -Debbie Graber, Eureka, Nevada
Provided by Taste of Home
Time 35m
Yield 14 rolls.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. In a small saucepan, heat the buttermilk, oil and water to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. , Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet. , Bake until golden brown, 15-18 minutes. Brush tops with butter. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 184 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 303mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
PEPPERMINT CAKE ROLLS
Another delicious looking recipe I wanted to share...just in time for Christmas. I am not much for peppermint, but thought this was a very attractive dessert and thought I would share. Dec/ Jan Taste of Home magazine
Provided by Cassie *
Categories Candies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Line 2 greased 15 in. x 10 in. x 1 in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide the batter evenly into prepared pans, spreading evenly. Bake at 350 for 12 - 15 minutes or until tops spring back when lightly touched. Cool for 5 minutes.
- 2. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly - roll style, starting with short side. Cool completely on wire rack.
- 3. In a small bowl, mix whipped topping and extract until blended. Unroll cakes, spread each with 1 1/2 cups peppermint mixture to within 1/2 in. of edges. Cut a small hole in the corner of a food - safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel.
- 4. Transfer to platters. Frost with remaining peppermint mixture. Cakes can be served immediately or frozen, for later use. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.
MINI PEPPERMINT ROLLS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h20m
Yield 16 rolls
Number Of Ingredients 12
Steps:
- For the rolls: Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or butter.
- Mix the granulated sugar, melted butter, vanilla extract and peppermint extract in a bowl. Unroll the crescent dough sheets and coat each sheet in half of the butter mixture, spreading it to the edges of the sheets. Roll each sheet tightly, starting with the longer side, and place the seam side down. Cut each roll into 8 equal pieces, making a total of 16 pieces. Arrange the pieces in the prepared cake pan.
- Bake until golden and cooked through, 22 to 24 minutes. Let cool completely, about 30 minutes.
- For the glaze: Meanwhile, make the glaze by whisking together the powdered sugar, milk and peppermint extract, Add the melted butter and red food coloring, whisking until completely combined.
- Remove the cooled rolls from the pan and top each one with the glaze. Sprinkle over the crushed candy canes and serve.
CHOCOLATE-PEPPERMINT ROLL
This is a wonderful chocolate cake with peppermint ice cream rolled in it. This is a great addition to the holiday tradition!
Provided by Debbie Lynne Nearing Roth
Categories Desserts Cakes Holiday Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a shallow 11x5-inch baking pan with greased waxed paper.
- Beat egg whites using an electric mixer in a mixing bowl until light and fluffy. Gradually add 1/2 cup white sugar and beat until combined.
- Beat egg yolks and salt together using an electric mixer in a separate bowl until light and fluffy. Gradually add remaining 1/2 cup sugar and beat until combined. Fold in egg white mixture. Fold in flour and cocoa powder. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
- Remove from the oven and turn cake onto a towel sprinkled heavily with powdered sugar. Remove waxed paper from cake and form into a roll. Let stand for about 4 minutes.
- Unroll cake and spread evenly with peppermint ice cream. Re-roll and freeze until ready to serve.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 33 g, Cholesterol 99.9 mg, Fat 5.8 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 101.8 mg, Sugar 25.1 g
CLASSIC PINK PEPPERMINT ANGEL FOOD CAKE
A pretty cake gleaned from Cooking Light magazine(April, 2004)! Great for holidays, dinner parties, and weekend gatherings.
Provided by Sharon123
Categories < 4 Hours
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325ºF.
- To make cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
- Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.
- Sift 1/4 cup flour mixture over egg white mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .
- Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325°F for 55 minutes or until cake springs back when lightly touched.
- Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
- Serve and enjoy!
Nutrition Facts : Calories 158.1, Fat 0.1, Sodium 103.7, Carbohydrate 34.4, Fiber 0.2, Sugar 25.4, Protein 4.5
CHOCOLATE PEPPERMINT MINI ROLLS
If you're out to impress at a coffee morning, try these easy chocolate mini rolls. The buttercream contains peppermint extract for a real flavour punch
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with a piece of baking parchment and grease well. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and very pale.
- Fold the flour, cocoa powder, baking powder and vanilla extract into the egg mixture with a large metal spoon until there are no pockets of flour visible.
- Gently scrape the mixture into your prepared Swiss roll tin with a spatula then smooth it out so it fills the tin evenly. Bake in the oven for 15 mins or until puffed up and springy when you touch it.
- Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle. Run a rolling pin over it very gently to slightly flatten it, then carefully roll up the sponge along the longest edge while it's still warm (keeping the baking parchment attached). Take it halfway in, stopping when you get to the middle, then turn it around and start rolling from the other side to meet your first roll - just as you would making a scroll or palmier biscuits. Leave to cool completely in its rolled-up shape. Clean the electric beaters.
- While the sponge cools make the buttercream. Put the butter in a bowl with half the icing sugar, milk and peppermint extract. Beat well with a wooden spoon until smooth then stir in the rest of the icing sugar and switch to using the electric beaters and whisk up until pale. Taste a bit and add more peppermint extract if you like. Set aside somewhere cool until needed.
- Once the sponge is cold, slice it through the middle where the two rolls meet and uncurl them. Carefully spread or pipe the buttercream on top of each length of sponge in an even layer. Smooth it out with a palette knife or the back of a spoon then roll it up again as tightly as you can. Trim off the ends and cut each roll into 6 equal-sized sections. Chill them in the fridge on the tray while you prepare the topping.
- Melt the chocolate, either in a bowl set over a pan of simmering water or in the microwave (checking and stirring it every 30 secs until melted).
- Take the mini rolls out of the fridge then spoon the melted chocolate over them to cover them completely. Sit them on baking parchment until the chocolate has set firmly then serve. Keep in an airtight container in a cool place for up to 1 day.
Nutrition Facts : Calories 348 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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