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Before you jump to Peppermint Cake Roll recipe, you may want to read this short interesting healthy tips about Stamina Raising Snacks.
Healthy and balanced eating encourages a feeling of health and wellbeing. Increasing our daily allowance of healthy foods while lowering the intake of unhealthy ones plays a part in a more wholesome feeling. A salad tends to make us feel much better than a piece of pizza (physically anyway). This is often a problem, however, with regards to eating between goodies. Shopping for snacks can be a difficult task because you have so many options. Here are a handful of healthy snacks that you can use when you need an instant pick me up.
When searching for a convenient wholesome snack, make sure you remember about yogurt. Eating yogurt in place of a healthy larger lunch isn’t a good idea. As a treat, however, yogurt is one of the very best things you’ll be able to reach for. Along with calcium, it is a good source of aminoacids and vitamin B. Easily digestible, yogurt can even help your gastrointestinal system work properly depending upon the culture used to make it. Yogurt unites wonderfully with nuts as well as seeds. It’s an excellent approach to enjoy a flavorful snack without too much sugar.
You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to peppermint cake roll recipe. You can cook peppermint cake roll using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Peppermint Cake Roll:
- Prepare Angel food cake mix
- Use powdered sugar
- Get Cool whip
- Prepare crushed peppermint hard candies
- Provide chocolate chips
- You need drops red food coloring
Steps to make Peppermint Cake Roll:
- Heat oven to 350°F.
- Prepare cake mix according to pkg directions. Spread half the batter in a 15 1/2x10 1/2x1 inch jelly roll pan/cookie sheet lined with wax paper. Spread remaining batter in a 9x5x3 inch loaf pan. Bake until top springs back when touched, jelly roll 20-25 minutes, loaf 45-50 minutes.
- Cool jelly roll for 10 minutes. Invert onto waxed paper sprinkled with powdered sugar. Peel off waxed paper. While hot, roll cake & waxed paper from the narrow end. Cool on wire rack.
- Cool loaf pan on its side to cool completely. Remove from pan. Freeze for future use.
- Fold cool whip, crushed peppermints, chocolate chips, & food coloring together in medium bowl. Reserve 1/3 cup of the cool whip mixture for topping.
- Unroll cake. Spread remaining cool whip mixture over cake. Roll up. Place on serving tray/platter. Top with reserved topping.
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