PINK VELVET ROLL CAKE WITH RAINBOW CHIP FROSTING
| INGREDIENTS Cakes 6 eggs 1 box (16.25 oz) Betty Crocker™ SuperMoist™ Cake Mix 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 can (16 oz) Betty Crocker™ Rich & Creamy frosting rainbow chip 1 1/4 cups frozen whipped topping, thawed Glaze & Sprinkles 1 1/2 cups powdered sugar 2-4 tablespoons milk 1/2 teaspoon almond extract 2 tablespoons pink jimmies | HOW TO MAKE
1.Cakes: Heat oven to 375ºF (350ºF for dark or nonstick pans). Line the bottom of two 9x13-inch pans with non-stick tin foil or parchment paper sprayed with baking spray.
2.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.
3.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.
4.Equally divide batter among the two pans. Bake for 12-16 minutes, until cake springs back when lightly touched in the center.
5.Immediately turn one cake upside down onto a clean kitchen towel sprinkled with 1/4 cup powdered sugar. Repeat with the other cake. Peel foil or parchment paper off cakes. Sprinkle a light dusting of powdered sugar over cakes.
6.While still hot, carefully roll up cakes and towel from narrow end. Cool for 10 minutes at room temperature, then place in refrigerator for 1 hour.
7.Filling: Combine Rainbow Chip frosting with the whipped topping.
8.Unroll cakes and spread half the filling over each. Re-roll. Brush any excess powdered sugar off cake using a pastry brush.
9.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. Pour half over each cake. Sprinkle on pink jimmies.
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