- This topic has 1 reply, 1 voice, and was last updated December 16, 2015 at 10:41 pm by .
- December 16, 2015 at 10:41 pm #367542
1 pkg red velvet cake mix
1/2 cup water
1/4 cup oil
2 pkg. cheesecake instant pudding
1-1/4 cups cold milk
8-oz tub frozen whipped topping
8-oz pkg cream cheese, softened
1/4 cup sugar
1/2 cup coconut flakes
Heat oven to 350°F.
Place large sheet of waxed paper on clean kitchen towel. Set aside. Spray 15x10x1-inch pan with cooking spray. Line with parchment or waxed paper. Spray with additional cooking spray. Dust evenly with flour.
Beat eggs in large bowl with mixer on high speed 5 min. (Eggs should be frothy and lemon colored.) Add cake mix, water and oil. Beat on low speed 30 sec, then beat on medium speed 1 min. Pour 3-1/2 cups batter into prepared pan. Spread to evenly cover bottom of pan. Gently tap filled pan on counter to remove any air bubbles. Spoon remaining batter into 6 paper-lined muffin cups.
Bake cake and cupcakes 15 min or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel. Remove pan. Carefully peel off parchment. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to second wire rack. Cool completely. Reserve cupcakes for another use.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping. Unroll cake. Remove waxed paper and towel. Spread pudding mixture onto cake. Reroll cake. Wrap tightly in plastic wrap. Refrigerate 30 min.
Mix cream cheese and sugar in medium bowl until blended. Stir in remaining whipped topping. Unwrap cake. Place on platter. Frost with cream cheese mixture. Sprinkle with coconut. Refrigerate 15 min. Serves 20.
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