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This is a wonderful chocolate cake with peppermint ice cream rolled in it. This is a great addition to the holiday tradition!

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
5 mins
total:
45 mins
Servings:
12
Yield:
1 roll
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a shallow 11x5-inch baking pan with greased waxed paper.

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  • 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

197 calories; protein 4.9g; carbohydrates 33g; fat 5.8g; cholesterol 99.9mg; sodium 101.8mg. Full Nutrition
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