 Peppermint Swirl Cake
Makes 16 servings
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This light and minty cake is just right any time of day.
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Ingredients
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1
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package (21 ounces) angel food cake mix
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1-1/4
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cups water
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4
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cups powdered sugar, divided
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1
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package (8 ounces) cream cheese, softened
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1/2
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teaspoon peppermint extract
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1/2
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teaspoon vanilla extract
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3
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to 4 drops red food coloring
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2
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cups thawed frozen nondairy whipped topping
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1-1/4
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cups "M&M's"® Semi-Sweet Chocolate Mini Baking Bits, divided
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Additional powdered sugar and nondairy whipped topping for garnish
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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.
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© © Mars, Incorporated 2008
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Printed
from fbnr.com
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