1 pkg. white angel food cake mix
Powdered sugar
1/2 pkg. (2.8 oz. size) whipped topping mix (1 env.)
1/3 c. crushed peppermint hard candies
1/3 c. miniature semi-sweet chocolate chips
1 or 2 drops red food color

Heat oven to 350 degrees. Prepare cake mix as directed on package except spread half the batter in a jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Spread remaining batter in loaf pan, 9x5x3 inches. Bake until top springs back when touched; jelly roll 20 to 25 minutes, loaf 45 to 50 minutes. Cool jelly roll 10 minutes. Loosen edges from pan; invert on towel sprinkled with powdered sugar. While hot, roll cake and towel from narrow end. Cool on wire rack. Invert loaf pan to cool. Remove from pan; freeze for future use.

Prepare topping mix as directed on package except use skim milk. Fold in candies, chips and food color. Reserve 1/3 cup of topping. Unroll cake; remove towel. Spread remaining topping over cake. Roll up; top with reserved topping. 8 servings.