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Raspberry Mocha Cake Roll
1 tablespoon espresso powder
1 box angel food cake mix
3 tablespoons cocoa powder
1/4 cup light butter
8 ounces cream cheese
11 cup whipped cream
1 (7 ounce) jar Marshmallow Crème
3/4 cup raspberry seedless jam
2 cups chocolate frosting, melted
Heat oven to 350 degrees F. Line a 12 x 17-inch jellyroll pan with parchment.
Prepare cake mix according to package directions, adding espresso and cocoa, then spread in prepared pan.
Bake for 18 minutes or until done. Cool for 2 minutes.
Invert cake onto towel dusted with additional cocoa, from long side, roll cake with towel. Cool.
In bowl, beat butter and cream cheese for 1 minute. Add Marshmallow Crème. Beat for 1 minute.
Fold in whipped cream, reserve 1/2 cup mixture.
Unroll cake, spread with jam, then remaining cream mixture. Reroll cake, place seam side down on platter. Pour frosting over cake. Let sit for 1 minute.
Pipe reserved cream mixture onto cake, then serve.
Yield: 16 servings
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