Red Velvet Cake Roll

Don’t you just love Paula Deen recipes? Her stuff is amazing, and this Red Velvet Cake Roll is spectacular. It has a luscious chocolate cake layer baked in a jelly-roll pan then covered with an over-the-top white chocolate chip cream cheese icing-type filling and rolled up like Lincoln logs!

This decadent recipe is all you could ask for in a holiday or Valentine’s Day dessert. It is simply divine! If you like Red Velvet Cake, Red Velvet Crinkle Cookies, Red Velvet Cheesecake Brownies, or Red Velvet Gooey Butter Cake Bars, you will absolutely adore this amazing recipe.

I have been wanting to make this recipe for about 4 1/2 years when I first purchased Paula Deen’s Chocolate Celebration magazine and drooled over so many of the pictures. I’ve made several of the recipes in this magazine including Mississippi Mud Bars, Ultimate Chocolate Chip Toffee Cookies, and Black and White Cookie S’Mores, and all are sensational.

INGREDIENTS
CAKE ROLL:

• 5 large eggs separated
• 3/4 cup sugar divided use
• 2 tbsp. buttermilk or soured milk
• 1 tsp. white vinegar
• 1 oz. bottle red food coloring
• 2/3 cup cake flour
• 1/3 cup cocoa
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup confectioners’ sugar or more, if needed
• confectioners’ sugar, chocolate sauce, raspberries, chocolate and white chocolate curls for garnish, as desired

WHITE CHOCOLATE CHEESECAKE FILLING:

• 8 oz. pkg. cream cheese softened
• 1/4 cup unsalted butter softened
• 1 tsp. vanilla extract
• 4 cups confectioners’ sugar
• 1 cup white chocolate chips coarsely chopped, if desired, NOT vanilla chips

INSTRUCTIONS
CAKE ROLL:

1. Preheat oven to 350°.
2. Spray a 10x15” jelly-roll pan with cooking spray.
3. Place a sheet of waxed paper over top of the sprayed pan.
4. Spray the waxed paper heavily with Bakers Joy cooking spray. Set aside.
5. ..............................

for full recipes please see : cantstayoutofthekitchen.com

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