SMORES CAKE ROLLS
| INGREDIENTS Cake 6 eggs 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix 1/2 cup water 1/4 cup vegetable oil 1/2 cup powdered sugar Filling 1 jar (7 oz) Kraft™ Jet-Puffed™ marshmallow creme 3/4 cup butter, softened 1 teaspoon vanilla 1 1/2 cups powdered sugar Glaze 1 1/2 cups semisweet chocolate chips 1 cup heavy whipping cream Decorations 3/4 cup Golden Grahams™ cereal, coarsely crushed 1/2 cup miniature marshmallows | HOW TO MAKE
1.Heat oven to 375°F. Line bottom only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
2.In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
3.Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
4.Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one on to each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Let rolled cakes cool with seam centered on bottom of cake. Allow cakes to cool 30 minutes on cooling rack.
5.In large bowl, beat marshmallow crème, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
6.Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cake, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Repeat rolling with second cake. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
7.In small microwavable bowl, microwave chocolate chips and heavy cream uncovered on High 60 to 90 seconds; stir. Continue to microwave in 15-second increments, until chips can be stirred smooth. Remove plastic wrap from cakes. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Let stand 5 minutes. Sprinkle tops of cakes with cereal and marshmallows. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.
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NOTES
Set a timer to be sure you beat the eggs for a full 6 minutes. This will help ensure a spongy cake texture and will help keep the cake from breaking when you roll it.
You must roll the cake into the kitchen towel immediately after turning it out. The cake is most malleable while still hot.
For best results, work quickly when assembling cake rolls to prevent cracking.
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