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Monday, March 15, 2010

AP Chocolate Crème Roll w/Strawberry Filling

I love a good cake roll stuffed with yummy whipped topping. This recipe is so easy and great to share with friends.


1 Batch AP Chocolate Crème Cake and Muffin Mix (#1834), made according to directions
Or on box of Chocolate Cake Mix


In a medium bowl, mix up one batch of Alison's Pantry Chocolate Creme Cake according to directions. You can also use any chocolate cake mix of your choice mixed up according to package directions.

Spray a 15" x 10" jelly roll pan that has been lined with wax paper or parchment, spread the cake mix evenly onto the pan. Bake at 375º until set—approx. 20 minutes.
While the cake is cooking, spread out a dish cloth and sprinkle it with powdered sugar.
When the cake is finished, turn onto the dish cloth and roll loosely in the cloth. Cool. Carefully unroll and spread with Strawberry Filling.

Strawberry Filling:
1 small whipped topping
2–6 oz. strawberry yogurt
2 tsp. Sassy Strawberry Powder (#3635)

Roll carefully, sprinkle with powdered sugar, and chill. Can also use strawberry ice cream! Elegant and cool spring dessert.

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