Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- Directions:
- 1 1 1 (16-oz.) package angel food cake mix
- 1/4 1/4 1/4 cup unsweetened cocoa
- 2/3 2/3 2/3 cup powdered sugar
- 1 1. 2 10-inch) to (15- x 10-inch) jelly-roll pans with parchment or wax paper. Prepare angel food cake mix batter according to package directions, adding unsweetened cocoa. Pour evenly into prepared pans.
- 3 3. 2/3 2 18-inch) cup powdered sugar evenly over 2 (24- x 18-inch) pieces heavy-duty aluminum foil.
- 4 4. 1 Loosen edges of cakes from pans. Invert each slightly warm cake onto a prepared foil piece. Carefully remove parchment paper, and discard. Place a cloth towel on top of each cake. Starting at 1 long side, roll up foil, cake, and towel together.
- 5 5. 30 Chill rolled cakes 30 minutes or until completely cool. Unroll cakes, and remove towels. (Keep each cake on foil piece.)
Details
Servings 2
Preparation
Step 1
This recipe goes with Hot Fudge Sundae Cake Rolls
Review this recipe