PEPPERMINT BARK TRIFLE RECIPE: HOW TO MAKE IT
We're always looking for those showstopping desserts, especially during the holidays. This one is very impressive, but couldn't be easier to make. No one will ever know it's made with a store-bought angel food cake. —James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside., Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 426 calories, FatContent 35g fat (22g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 279mg sodium, CarbohydrateContent 25g carbohydrate (13g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
CHOCOLATE PEPPERMINT LOG RECIPE: HOW TO ... - TASTE OF HOME
What a great make-ahead treat! This cake log is perfect for the holidays because you can make it when you have time, store it in the freezer and scratch dessert off of your to-do list. —Brenda Sinclair, Princeton, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Meanwhile, preheat oven to 375°. Line bottom of a 15x10x1-in. baking pan with parchment. Sift flour, cocoa, baking powder, baking soda and salt twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in flour mixture (batter will be very thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and peppermint candies., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, until cold., For glaze, in a small saucepan, melt butter. Whisk in cocoa and water until blended. Bring to a boil. Remove from heat. Whisk in confectioners' sugar and vanilla until smooth. Cool slightly., Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.
Nutrition Facts : Calories 286 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 178mg sodium, CarbohydrateContent 48g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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