Peppermint Ice Cream Cake Roll Recipes

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.

Steps:

• 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. ,

Steps:

• Place cereal in large bowl; set aside. Grate or shave 2 tablespoons of chocolate from candy bar; set aside. In a heavy saucepan, melt butter and remaining chocolate; stir until smooth. , Pour over cereal and stir to coat. Press into the bottom of a greased 10-in. springform pan. Freeze for 30 minutes. , Spoon ice cream over crust. Freeze for 15 minutes. Spread with whipped topping; sprinkle with the shaved chocolate. Cover and freeze for several hours or overnight. , Top with candy. Remove cake from freezer 5-10 minutes before serving. Remove sides of pan; cut with a sharp knife and serve immediately.

Steps:

• Place egg whites in large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper. Sift flour, 1/4 cup cocoa, baking powder, baking soda and salt together twice. , In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating on high speed until thick and lemon-colored. Beat in water, oil and vanilla. Fold in flour mixture (batter will be thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 8-10 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with remaining cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Freeze, covered, at least 2 hours or until firm; trim ends., Arrange holly leaf cardboard cutouts on cake roll; sprinkle with confectioners' sugar. Carefully remove cutouts; top with Red Hots for berries.

Steps:

• 1. heat oven to 350. Grease two 15 X 10 inch jelly roll pan; line with waxed paper and grease again. *Generously sprinkle 2 clean towels with powdered sugar.
• 2. In a large bowl beat eggs at highest speed for 5 minutes or until thick and lemon colored. Reduce speed to low; add water. Gradually add cake mix; blend until moistened. Beat 2 minutes at highest speed. Spread 1/2 batter in each prepared pan. Bake one at a time on middle rack of oven or arrange oven racks to bake both cakes at same time. Bake at 350 for 14-15 minutes or until cake springs back when touched lightly in center. DO NOT OVERBAKE!
• 3. Immediately once you have removed cakes from oven INVERT cake onto towel; carefully remove waxed paper. Starting at shorter end of cake, roll up cake in towel; cool completely while rolled up in towel.
• 4. Carefully unroll cooled cake but do not lay flat; remove towel. Spread each cake with 1 quart ice cream; roll up loosely. Wrap each in foil; freeze until firm. To Serve, cut into 1 inch slices or larger; drizzle with fudge topping, a dollop of whipped cream, and Sprinkle with crushed candy cane. Store in freezer.
• 5. This recipe makes 2 cake rolls..so if you would like you could fill each one with a different flavor of Ice cream. Use your imagination..and enjoy this delicious dessert just the way you like it!!!

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Combine the flour, cocoa, baking powder and baking soda; set aside. , In large bowl, beat egg yolks, 1/3 cup sugar and vanilla until thick and lemon-colored. Add dry ingredients alternately with water just until blended. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until stiff glossy peaks form. Fold into yolk mixture., Spread batter evenly in prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with 1 tablespoon 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., For filling, in a small bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar until stiff peaks form. Fold in crushed candies. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for at least 1 hour., For glaze, combine the butter, cocoa and water in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.