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PRETTY IN PINK DESSERTS FROM BETTY CROCKER.COM
Directions
- 1 Cakes: Heat oven to 375ºF (350ºF for dark or nonstick pans).
- 2 Line the bottom of two 9x13-inch pans with non-stick tin foil or parchment paper sprayed with baking spray.
- 3 In a large bowl, beat eggs using an electric mixer for about 6 minutes until pale yellow and thick. When you lift the beater, the eggs should fall in a ribbon.
- 4 Add cake mix, water, oil, chocolate extract and pink food coloring and mix on low speed for 30 seconds. Increase speed to medium and beat for 1 minute.
- 5 Equally divide batter among the two pans. Bake for 12-16 minutes, until cake springs back when lightly touched in the center.
- 6 Immediately turn one cake upside down onto a clean kitchen towel sprinkled with 1/4 cup powdered sugar. Repeat with the other cake.
- 7 Peel foil or parchment paper off cakes. Sprinkle a light dusting of powdered sugar over cakes.
- 8 While still hot, carefully roll up cakes and towel from narrow end.
- 9 Cool for 10 minutes at room temperature, then place in refrigerator for 1 hour.
- 10 Filling: Combine Rainbow Chip frosting with the whipped topping.
- 11 Unroll cakes and spread half the filling over each. Re-roll.
- 12 Brush any excess powdered sugar off cake using a pastry brush.
- 13 Glaze: Combine powdered sugar with 2 tablespoons of milk and almond extract. If needed, add small amounts of milk until you get a nice thick pourable glaze.
- 14 Pour half over each cake. Sprinkle on pink jimmies.
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