RED VELVET CAKE ROLL

Red Velvet Cake Roll image

Get ready for oohs and aahs when you set this on the table. A creamy white chocolate filling rolls up beautifully inside a layer of fluffy red velvet cake. To make it extra festive, dust stripes of confectioners' sugar for a candy cane look. -Tonya Forsyth, Waurika, Oklahoma

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

4 large eggs
3/4 cup sugar
2 tablespoons buttermilk
1 tablespoon canola oil
1 tablespoon red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
5 ounces white baking chocolate, melted
Additional confectioners' sugar, optional

Steps:

Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into egg mixture. Beat on high speed 2 minutes. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and baking chocolate until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 2 hours. If desired, place 1-in. strips of waxed paper across cake roll; dust lightly with additional confectioners' sugar. Carefully remove and discard strips.

Nutrition Facts : Calories 196 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 155mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.