Chocolate Rolled Angel Cake
Light and festive cake perfect for a holiday dinner party.
angel food cake mix
powdered sugar for dusting
Heat oven to 350. Grease 15x10x1-inch baking pan. Line bottom of pan with waxed paper.
Prepare cake batter as directed on package using water (add cocoa). Spoon batter into lined pan.
Bake at 350 for 17-22 minutes or until golden brown and cracks in cake appear dry.
Meanwhile, place clean towel on work surface. With sifter, lightly sprinkle powdered sugar onto towel.
Loosen edges of warm cake with spatula; immediately invert cake onto sugared towel. Remove pan and waxed paper.
Starting with long side, roll up cake in towel, cool on wire rack for 45 minutes or until completely cool.
Meanwhile in large bowl, beat cream and powdered sugar until stiff peaks form.
To assemble cake, carefully unroll cooled cake, remove towel. Spread whipped cream evenly over cake, leaving 1/2-in border.
Sprinkle raspberries over whipped cream. Roll cake, jelly-roll fashion (cake may crack).
Place 2 spatulas under roll, and transfer seam side down, to long platter. Store loosely covered in refrigerator at least 1 hour or up to 6 hours.
To serve, sprinkle roll with sifted powdered sugar and garnish with raspberries.
Originally posted on RE December 2011
Reluctant Entertainer - Chocolate Rolled Angel Cake