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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Raspberry Cream Roll Recipe

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This recipe for Raspberry Cream Roll is from Who Baked This?!?..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (18.25 oz.) angel food cake mix
8 oz. cool whip
1/2 cup powdered sugar
1/2 tsp.vanilla
3 tbsp. sugar
2 cups fresh berries
1/2 cups semi-sweet mini chocolate chips
2 tbsp. soft butter
Directions:
Directions:
1. Prepare cake mix to packets directions
2. Prepare 2 10-15in cake pans with greased wax paper on top. Pour cake mix on top of the pans.
3. Bake for 12-15 minutes or until done.
4. Wait 10 minutes once cakes are out of the oven. Then, turn cakes over on top of a towel sprinkled with powdered sugar. Remove wax paper. Roll cakes at the 10 inch side in the towel and let set for 15 minutes in a refrigerator.
5. Mix cool whip, sugar, and vanilla. Place in refrigerator to keep cool.
6. Unroll cakes, spread cream over them. Leave 1/2 inch around the edges without cream.
7. Place 1 cup of berries evenly over each cake.
8. Heat chips and butter together. Mix and cut the tip of a baggie to drizzle the cakes.
9. Reroll and place in refrigerator for at least 2 hours.
10. Slice and serve!
Personal Notes:
Personal Notes:
This is a great "girl's day" treat! Have a good one!

 

 

 

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