Rainbow Cake Roll

• Produce

  • 1/2 tsp Orange, red

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 container Betty crocker rainbow chip frosting, Rich & Creamy
  • 1 Betty crocker supermoist white cake mix
  • 1/2 cup Powdered sugar
  • 1 1/2 cups Topping, frozen whipped

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1/4 cup Sour cream

• Desserts

  • 2 packages Betty crocker (2.2 oz each betty crocker candy shop decors rainbow chips

• Liquids

  • 1/4 cup Water

Found on tablespoon.com

Description

Ingredients

• 6 eggs
• 1 Betty Crocker™ SuperMoist™ White Cake mix
• 1/4 cup sour cream
• 1/4 cup water
• 1/4 cup vegetable oil
• 1/2 teaspoon each red, orange, yellow, green, blue and purple Betty Crocker™ gel food color
• 1/2 cup powdered sugar
• 1 container Betty Crocker™ Rich & Creamy rainbow chip frosting
• 1 1/2 cups frozen whipped topping, thawed
• 2 packages (2.2 oz each) Betty Crocker™ Candy Shop decors rainbow chips, if desired

Directions

• 1 Heat oven to 350ºF. Line two 15x10x1-inch pans with cooking parchment paper.
• 2 In large bowl, beat eggs with electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, sour cream, water and oil. Beat on low speed 30 seconds, then on medium speed 1 minute.
• 3 Divide batter into 6 small bowls, about 3/4 cup batter per bowl. Add red, orange, yellow, green, blue and purple gel food colors, one to each bowl; mix. Pour each colored batter into a decorating bag or resealable food-storage plastic bag, and cut one corner off each bag. Starting with purple batter, carefully squeeze a thin diagonal line of colored batter onto each pan; repeating with blue, green, yellow, orange and red to make a rainbow-striped pattern. Continue until all batter has been used and pans are equally filled.
• 4 Bake 8 to 10 minutes or until top springs back when touched. Meanwhile, sprinkle 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. Allow cakes to cool 30 minutes.
• 5 In medium bowl, mix frosting and whipped topping. Mix in decors
• 6 Carefully unroll cakes; spread half of the filling over each cake. Roll cakes up into logs; refrigerate at least 1 hour before serving. Cut into slices to serve. Store covered in refrigerator.

Nutrition