Peppermint Angel Roll Recipe

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Peppermint Angel Roll
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  1. Prepare cake batter according to package directions. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched.
  2. Cool for 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.
  3. Unroll cake and spread ice cream over cake to within 1/2 in. of edges. Roll up again. Cover and freeze until firm.
  4. Cut into slices; drizzle with hot fudge topping. If desired, garnish with crushed candies and dust with confectioners' sugar. Yield: 10 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 437.64 Kcal (1832 kJ)
Calories from fat 259.06 Kcal
% Daily Value*
Total Fat 28.78g 44%
Cholesterol 76.95mg 26%
Sodium 92.16mg 4%
Potassium 9.56mg 0%
Total Carbs 38.35g 13%
Sugars 29.84g 119%
Dietary Fiber 0.03g 0%
Protein 5.93g 12%
Calcium 194.1mg 19%
Amount Per 100 g
Calories 222.83 Kcal (933 kJ)
Calories from fat 131.9 Kcal
% Daily Value*
Total Fat 14.66g 44%
Cholesterol 39.18mg 26%
Sodium 46.92mg 4%
Potassium 4.87mg 0%
Total Carbs 19.53g 13%
Sugars 15.2g 119%
Dietary Fiber 0.01g 0%
Protein 3.02g 12%
Calcium 98.8mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
  • 12

Good Points

  • saturated fat free,
  • low sodium

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