Chocolate Peppermint Cream Cake Roll -

Chocolate Peppermint Cream Cake Roll

Course Dessert

Cuisine American

Keyword chocolate, peppermint, chocolate cake recipes, cream filled cakes

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 501kcal

Preheat oven to 375°
Beat egg yolks until thick and lemon colored.
Sift powdered sugar, flour, salt and cocoa together.
Beat the dry ingredients into the egg yolks until well blended.
Add vanilla
Fold in the egg whites.
Spray a 10x15 cookie sheet (with edge) with nonstick spray and line with parchment paper.
Pour cake mixture in the baking pan and bake for 15-20 minutes, until the center springs back when pushed with a finger.
Lightly dust a clean dish towel with powdered sugar. Loosen cake around edges with a knife and invert onto towel while still warm. Peel off parchment paper.
Roll up cake gently, rolling the towel in the cake.
Wrap tightly in the towel to hold the shape.
Once the cake has cooled, spread cream cheese frosting on the cake, sprinkle with the crushed candy and roll like a jelly roll.

Combine butter and cream cheese into a mixing bowl and beat with a stand or hand mixer, until well-combined, creamy and lump free.
Add vanilla extract and salt and stir well.
With a mixer on the low setting, gradually add powdered sugar until completely combined.