This is a wonderful chocolate cake with peppermint ice cream rolled in it. This is a great addition to the holiday tradition!
Provided by Debbie Lynne Nearing Roth
Categories Desserts Cakes Holiday Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a shallow 11x5-inch baking pan with greased waxed paper.
- 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 : Calories 196.9 calories, Carbohydrate 33 g, Cholesterol 99.9 mg, Fat 5.8 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 101.8 mg, Sugar 25.1 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love