1 pkg. white angel food cake
confectioners' (10X) sugar
1 c. whip cream topping
1/3 c. crushed peppermint hard candies
1/3 c. miniature semi-sweet chocolate chips
1 or 2 drops red food color

Preheat oven 350 degrees. Prepare cake mix as directed on package except, spread half the batter in 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 20-25 minutes; loaf 45-50 minutes.

Cool jelly roll 10 minutes. Loosen edges from pan; invert on towel sprinkled with confectioners' sugar. While hot, roll cake and towel from narrow end. Cool. Invert loaf pan to cool. Remove from pan; freeze for future use.

Fold candy, chips and food color into whip cream. Unroll cake; remove towel. Spread topping over cake. Roll up like jelly roll. 8 servings.