Try this PEPPERMINT CAKE ROLLS recipe, or contribute your own.
Suggest a better descriptionLine two greased 15x10x1" baking pans with wax paper. Prepare cake mix according to package directions. Divide batter into pans. Bake at 350 degrees for 15 min. or until done. Cool 5 min. Invert each cake onto a towel dusted with powdered sugar, peel off paper. ROLL up cake in towel jelly roll style, starting with a short side. Cool. In a bowl, mix whipped topping and extract until blended. Unroll cakes, spread each with 1 1/2 cups peppermint mixture to within 1/2" of edges. Cut a small hole in corner of a plastic bag, fill with fudge topping. DRIZZLE each cake with half of the fudge topping, sprinkle with 2 tbs crushed candies. Roll up again, without towel. Transfer to platters. Frost with remaining peppermint mixture. Cakes can be served immediately or frozen covered for later use. Remove from freezer 10 min. before serving. Top with remaining candies and if desired mint leaves, then SERVE...
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Serving Size: 1 Recipe (1155g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3179 | ||
Calories from Fat: 401 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.6g | 59 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 4450.3mg | 153 % | |
Potassium 2107.7mg | 55 % | |
Total Carbohydrate 642.9g | 189 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 632.3g | ||
Protein 64.8g | 93 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3179
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