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Creamy Chocolate Cake Roll with Berries
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Creamy Chocolate Cake Roll with Berries

2 Hours 14 Minutes
30 Min Prep
2 Hr 14 Min Cook
This swirly chocolate cake roll puts store-bought cream-filled snack cakes to shame. Add on fresh berries for a sweet, light topper.
What You Need
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10 servings
Original recipe yields 10 servings
1/2 cup powdered sugar, divided
6 eggs
1 pkg. (2-layer size) chocolate cake mix
1/2 cup oil
1/4 cup water
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups thawed COOL WHIP Whipped Topping
2 cups mixed fresh berries (blackberries and raspberries)
3 bunches currants (about 1-1/2 cups)
1 fresh lime wedges, cut into 5 wedges
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Let's Make It
1
Heat oven to 350ºF.
2
Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar.
3
Beat eggs in large bowl with mixer until thick and lemon colored. Add cake mix, oil and water; beat until blended. Remove 2 cups batter for another use. (See tip.) Pour remaining batter into prepared pan. Gently tap filled pan on counter to remove any air bubbles.
4
Bake 13 to 14 min. or until top of cake springs back when lightly touched in center with finger.
5
Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. Meanwhile, mix sour cream and remaining sugar in medium bowl until blended; stir in COOL WHIP.
6
Unroll cake; remove towel. Spread half the COOL WHIP mixture over cake. Reroll cake; wrap tightly in plastic wrap. Refrigerate cake and remaining COOL WHIP mixture 30 min.
7
Unwrap cake; place, seam side down, on platter. Frost with remaining COOL WHIP mixture. Garnish with berries, bunches of currants and lime wedges.
Kitchen Tips
Size Wise
Looking for a special treat? One serving of this impressive cake roll is full of chocolatey flavor.
How to Use the Remaining Cake Batter
Spoon the 2 cups unused cake batter into 6 paper-lined muffin cups. Bake as directed on cake mix package for cupcakes. Cool in pan 10 min.; remove to wire rack. Cook completely.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 310mg
13%
Total Carbohydrates 40g
15%
Dietary Fibers 3g
11%
Sugars 25g
50%
Protein 6g
12%
Vitamin A
10%
Vitamin C
15%
Calcium
8%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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