This light and minty cake is just right any time of day.
package (21 ounces) angel food cake mix
cups powdered sugar, divided
package (8 ounces) cream cheese, softened
teaspoon peppermint extract
teaspoon vanilla extract
to 4 drops red food coloring
cups thawed frozen nondairy whipped topping
cups "M&M's"® Semi-Sweet Chocolate Mini Baking Bits, divided
Additional powdered sugar and nondairy whipped topping for garnish
Preheat oven to 350°F. Line 2 (15×10×1-inch) jelly-roll pans with waxed paper. Prepare cake mix as package directs using water. Spread half of batter in each prepared pan; bake about 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Sprinkle 2 towels with 1/4 cup powdered sugar each. Loosen cake edges and turn out onto prepared towels. Carefully peel off waxed paper. Roll up cakes with towels inside, starting at narrow ends; cool completely. In large bowl beat cream cheese, 3-1/2 cups powdered sugar, peppermint extract, vanilla and food coloring. Stir in whipped topping. Unroll cakes and spread with peppermint filling. Sprinkle each cake with 1/2 cup "M&M's"® Semi-Sweet Chocolate Mini Baking Bits. Reroll cakes; sprinkle with powdered sugar. Decorate each cake with additional whipped topping and remaining 1/4 cup "M&M's"® Semi-Sweet Chocolate Mini Baking Bits. Store covered in refrigerator.