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PRETTY IN PINK DESSERTS FROM BETTY CROCKER.COM

Pink Velvet Roll Cake with Rainbow Chip Frosting

Cakes:

6
eggs
1
(16.25 oz.) box Betty Crocker™ SuperMoist™ cake mix white
1/2
cup water
1/4
cup oil
1
teaspoon chocolate extract
1
teaspoon Betty Crocker™ gel food color neon pink
1/2
to 3/4 cup powdered sugar

Filling:

1
tub Betty Crocker™ Rich & Creamy frosting rainbow chip
1 1/4
cups frozen whipped topping, thawed

Glaze and Sprinkles:

1 1/2
cups powdered sugar
2-4 tablespoons milk
1/2
teaspoon almond extract
2
tablespoons pink jimmies

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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