SUGARED RED VELVET CAKE ROLL

Sugared Red Velvet Cake Roll image

Moist and tender, this classic cake wrapped around luxurious cream cheese frosting is a sweet feast for the eyes. You'll love its melt-in-your-mouth texture.-Kristie Gentry, King, North Carolina

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

4 large 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

Steps:

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., 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., 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., 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.

Nutrition Facts : Calories 337 calories, Fat 13g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 241mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 0 fiber), Protein 5g protein.