Wednesday, November 28th 2012, 9:08 am
1 package (16 ounces) angel food cake mix
5 teaspoons confectioners' sugar
1 jar (8 ounces) seedless raspberry jelly or jam
2 cups reduced-fat whipped topping
¼ cup powdered cocoa
Chocolate syrup
Fresh raspberries
Directions
• Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions.
• Pour batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched.
• Cool for 5 minutes.
• Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack.
• Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and refrigerate.
• Blend cocoa with whipped topping. Drizzle chocolate syrup on plate, place jelly roll slice on plate and top with chocolate whipped topping. Garnish with fresh raspberries.
November 28th, 2012
September 29th, 2024
September 17th, 2024
November 6th, 2024
November 6th, 2024
November 6th, 2024
November 6th, 2024