Raspberry-chocolate Whipped Cream Filled Jelly Roll
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Life4, Lifetime tv | 4 | Servings | |
INGREDIENTS
| 2 | c | Whipped cream |
| 1/4 | c | Cocoa powder |
| 1 | c | Seedless raspberry preserves |
| 1 | Store bought sponge or pound | |
| cake |
INSTRUCTIONS
Take a store bought sponge or pound cake and use a 3 1/2" biscuit cutter. Cut out three rounds per person. Sift the cocoa powder and gently whisk into the whipped cream. Cover one round with a layer of raspberry preserves and top with a dollop of whipped cream. Stack a second cake round over the cream and continue layering. Garnish with confectioner's sugar and cocoa and mint. © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 322
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 27.1mg
Sodium: 125.9mg
Potassium: 195.1mg
Carbohydrates: 65.1g
Fiber: 2.8g
Sugar: 6.4g
Protein: 2.9g