This light and minty cake is just right any time of the day.
Peppermint Swirl Cake
1 package (16oz.) angel food cake mix
1 - 1/4 cups water
4 cups powdered sugar, divided
1 package ( 8oz.) cream cheese softened
1/2 tsp. peppermint extract
1/2 tsp. vanilla extract
3 to 4 drops of red food coloring
2 cups thawed frozen whipped topping
1 - 1/4 cups of M&M’s candies divided
Additional powdered sugar and whipped topping for garnish
-Preheat oven to 350. Line 2 (15x10x1inch) jelly-roll pans with parchment paper.
-Prepare cake mix as package directs using water. Spread half of the batter in each prepared pan; bake about 15 minutes or until toothpick comes out clean. Cool for 10 minutes.
-Sprinkle 2 towels with 1/2 cup powdered sugar each. Loosen cake edges and turn out onto prepared towels. Carefully peel off parchment paper. Roll up cakes with towels inside, starting at narrow ends; cool completely.
-In a 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. Re-roll cakes; sprinkle with powdered sugar.
-Decorate each cake with additional whipped topping and remaining 1/4 cup of M&M’s. Store covered in refrigerator.
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