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20 min.
15 min.
10 servings

Peppermint and Chocolate Cake Roll



  • No-Stick Cooking Spray
  • 3/4 cup Martha White® Self-Rising Flour
  • 1/4 cup unsweetened cocoa
  • 3 large eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • Powdered sugar


  • 1 cup heavy cream
  • 3 tablespoons crushed peppermint candy


  • 1 (8 oz.) package cream cheese
  • 1/4 cup butter, at room temperature
  • 2 cups sifted powdered sugar
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon vanilla extract

Preparation Directions

  1. HEAT oven to 375ºF. Line bottom of 15 x 10 x 1-inch roll pan with aluminum foil or parchment paper; spray with no stick cooking spray.
  2. STIR together flour and cocoa. Beat eggs in large bowl on high speed of electric mixer about 5 minutes or until very thick and lemon colored. Gradually beat in sugar. Blend in water and vanilla on low speed. Gradually add flour mixture, beating just until smooth. Pour into prepared pan, spreading evenly.
  3. BAKE 12 to 15 minutes or until wooden pick inserted in center comes out clean. Loosen from edges of pan; turn out onto towel sprinkled generously with powdered sugar. Carefully remove foil; trim off crisp edges, if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack.
  4. BEAT cream in small bowl until soft peaks form. Fold in candy; set aside. Beat cream cheese and butter together in large bowl. Add powdered sugar; blend on low until blended. Add cocoa and vanilla; beat until blended.
  5. UNROLL cake; remove towel. Spread cake with peppermint whipped cream; roll up. Frost with chocolate cream cheese frosting. Chill before serving.

Nutritional Information Per Serving

Serving Size (1/10), Calories 449 (Calories from Fat 210), Total Fat 24g (Saturated Fat 11g, Trans Fat g), Cholesterol 130mg, Sodium 220mg, Total Carbohydrate 54g (Dietary Fiber 2g, Sugars 44g), Protein 6g; Percent Daily Value*: Vitamin A 15%, Vitamin C %, Vitamin D %, Calcium 6%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.