| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
*, Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Angel food cake mix; 16 oz. |
| 2 |
pk |
Chocolate pudding mix; instant |
| 1 1/2 |
c |
Milk |
| 1/4 |
c |
Orange marmalade |
| 1 |
tb |
Orange liqueur; optional |
| 1 |
c |
Hot fudge topping; warmed |
INSTRUCTIONS
Heat oven to 350 degrees. Line a 10 1/2" x 15 1/2" jelly roll pan with
waxed paper. In a large bowl, prepare cake mix according to directions.
Pour into prepared pan. With spatula level surface. Bake 8-10 mins. or
until golden. Generously dust an 18" x 12" (or larger) tea towel with
confectioner's sugar. Loosen cake from pan and invert onto the towel.
Carefully but quickly peel away waxed paper. Starting at the short side,
roll up cake and towel together. Place seam side down and let cool. As it
cools the cake will conform to this shape, ensuring against cracks or tears
later. Meanwhile in a large bowl with an electric beater set at high speed,
beat pudding mix and milk for 2 mins., or until thick. Fold in marmalade
and liqueur. Gently unroll cake. Spread cake with pudding mixture, leaving
1" border on all sides. Using towel only as a guide, roll up cake in the
same manner as before. Drizzle with fudge topping.
Source For Women First Magazine-April 27. 1997 Formatted for Mastercook by
Carol Floyd--c.floyd@arnprior.com
NOTES : Made this for Easter. It took about 14-15 mins. to cook angel food
cake.
Recipe by: For Women First Magazine-April 27. 1997
Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on
Apr 14, 1998
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