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Peppermint Ice Cream Dark Chocolate Cake Roll
Author
Leigh Anne Wilkes
Ingredients
1
Pillsbury Dark Chocolate Cake Mix
3
eggs
1
C
water
1/3
C
oil
1/2
gallon
peppermint ice cream
Ganache
1/2
C
dark chocolate chips
1/4
C
whipping cream
candy canes
crushed
Instructions
Mix cake batter according to the directions on back of box using egg, water and oil.
Pour into a 12 x 17 jelly roll pan that has been lined with parchment paper and sprayed with cooking spray.
Spread batter evenly.
Bake at 350 for approximately 10 minutes. Use the toothpick test and do not overback.
Allow to cool for 5 minutes
Spread out a cotton dish towel and sprinkle with powdered sugar.
Carefully turn cake upside down onto the dish towel.
Starting from the short end roll cake up into towel and allow to coo.
Soften ice cream and beat in a mixer to get a nice smooth consistency.
Gently unroll cake (you may have some cracks) and gently spread an even layer of ice cream onto cake.
Roll cake back up and place seam down.
Wrap in wax paper and then foil and place in freezer.
When ready to serve, remove from freezer and drizzle with dark chocolate ganache and sprinkle with crushed candy cane
Ganache
Place chocolate chips in bowl.
Heat milk, just until it boils and then pour over chocolate chips.
Stir until smooth.
Allow to cool and thicken a bit before drizzling cake with it.