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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Moist and tender, this classic cake wrapped around luxurious cream cheese frosting is a sweet feast for the eyes. Youâll love its melt-in-your-mouth texture.Kristie Gentry, King, North Carolina Ingredients:
4 eggs |
3/4 cup sugar |
1 bottle (1 ounce) red food coloring |
2 tablespoons buttermilk |
1 tablespoon canola oil |
1 teaspoon cider vinegar |
1 teaspoon vanilla extract |
3/4 cup cake flour |
1/4 cup baking cocoa |
1 teaspoon baking powder |
1/2 teaspoon salt |
confectioners' sugar |
filling: |
1 package (8 ounces) cream cheese, softened |
1/4 cup butter, softened |
3 cups confectioners' sugar |
1 teaspoon vanilla extract |
additional confectioners' sugar |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the food coloring, buttermilk, oil, vinegar and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture. Spread into prepared pan.
3. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a small bowl, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners' sugar. Refrigerate for 1 hour. Yield: 12 servings.
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