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Chocolate & Peppermint Ice Cream Roll

Here's an extra-special treat from the freezer. Peppermint ice cream rolled into a homemade chocolate cake gives dinner a refreshing finale. —Jill Evely, Wilmore, Kentucky
  • Total Time
    Prep: 40 min. Bake: 10 min. + freezing
  • Makes
    10 servings


  • 4 large eggs, separated
  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons baking cocoa, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup sugar, divided
  • 3 tablespoons water
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 3 cups peppermint or vanilla ice cream, softened if necessary
  • Confectioners' sugar
  • Red Hots


  • 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.
Nutrition Facts
1 slice: 214 calories, 9g fat (4g saturated fat), 90mg cholesterol, 100mg sodium, 30g carbohydrate (23g sugars, 1g fiber), 5g protein.

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