- (16.25 oz.) box Betty Crocker™ SuperMoist™ cake mix white
- cup water
- cup oil
- teaspoon chocolate extract
- teaspoon Betty Crocker™ gel food color neon pink
- to 3/4 cup powdered sugar
- 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
- teaspoon almond extract
- tablespoons pink jimmies
- 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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cups vegetable broth or Progresso™ chicken broth (from 32-oz carton)
- cups tomato juice
- tablespoon dried basil leaves
- teaspoon salt
- teaspoon dried oregano leaves
- teaspoon pepper
- medium carrots, sliced (1 cup)
- medium celery stalks, chopped (1 cup)
- medium onion, chopped (1/2 cup)
- cup sliced fresh mushrooms (3 oz)
- garlic cloves, finely chopped
- can (28 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 1/2
- cups uncooked rotini pasta (4 1/2 oz)
- Shredded Parmesan cheese, if desired
- 1 In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
- 2 Cover; cook on Low heat setting 7 to 8 hours.
- 3 Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature
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