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

Debbie Lynne Nearing Roth
Advertisement

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.

    Advertisement
  • 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; 5.8 g total fat; 100 mg cholesterol; 102 mg sodium. 33 g carbohydrates; 4.9 g protein; Full Nutrition