"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Frosted Cream Cake Roll Recipe

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This recipe for Frosted Cream Cake Roll, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Vold
Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1/2 c. light corn syrup
1 c. sifted cake flour
1/2 c. sugar
1 tsp. vanilla

Directions:
Directions:
Grease 15 1/2 x 10 1/2 x 1 in. baking pan; line bottom with waxed paper and generously grease again. Mix together baking powder, salt and eggs in small mixing bowl with electric mixer on medium speed. Beat constantly, add sugar gradually, then add corn syrup 1 tbsp. at a time, beating until mixture is thick and light in color. Fold in flour and vanilla. Beat vanilla in first and then add flour.
Pour batter into prepared pan. Bake at 375 15 min. or until cake springs back when lightly touched. It usually takes less than 15 min. Immediately turn onto cloth generously sprinkled with powdered sugar. Remove waxed paper. Roll up in both, starting at narrow end, cool completely on wire rack.
Unroll and spread with vanilla pudding. Make it thick. Spread almost to edges of cake. Roll up cake. Spread top and sides with Rich chocolate frosting. Chill several hours before serving. Makes 10 (1 in.) slices.

 

 

 

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