CHOCOLATE SWISS ROLL RECIPE - BETTYCROCKER.COM
This classic European-style cake is impressive enough to take center stage on any dessert table. But there’s no need to be intimidated by its looks—the technique is an achievable challenge, even for the novice baker. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on any dining table.
Provided by Betty Crocker Kitchens
Total Time 2 hours 55 minutes
Prep Time 1 hours 0 minutes
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
- In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
- Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
- Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
- In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
- Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
- In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 430 , CarbohydrateContent 54 g, CholesterolContent 105 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 37 g, TransFatContent 1/2 g
WILD RICE SOUP RECIPE - BETTYCROCKER.COM
Did you know you can have homemade soup ready in just 30 minutes? Talk about a deliciously quick comfort meal! A steaming bowl of this cozy Wild Rice Soup is just the thing for chilly fall or winter days, but you might even find yourself serving this tasty dish all year long. Take out your favorite bowls, and get ready to ladle up some of the best Wild Rice Soup around!
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 30 minutes
Yield 5
Number Of Ingredients 13
Steps:
- In 4-quart saucepan, melt butter over medium-high heat. Add celery, carrot and onions; cook 3 to 5 minutes, stirring occasionally, until tender.
- Stir in flour, salt, pepper and thyme; cook and stir 1 minute. Stir in broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.
- Stir in half-and-half; heat just to a simmer (do not boil). Top with almonds and parsley.
Nutrition Facts : Calories 270 , CarbohydrateContent 26 g, CholesterolContent 35 mg, FatContent 3 , FiberContent 3 g, ProteinContent 7 g, SaturatedFatContent 8 g, ServingSize About 1 1/4 Cups, SodiumContent 950 mg, SugarContent 5 g, TransFatContent 1/2 g
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CHOCOLATE SWISS ROLL RECIPE - BETTYCROCKER.COM
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Reviews 4
Total Time 2 hours 55 minutes
Cuisine European
Calories 430 per serving
- In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.
WILD RICE SOUP RECIPE - BETTYCROCKER.COM
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Reviews 4.5
Total Time 30 minutes
Calories 270 per serving
- Stir in half-and-half; heat just to a simmer (do not boil). Top with almonds and parsley.
CLASSIC SUGAR COOKIES RECIPE - BETTYCROCKER.COM
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Reviews 4
Total Time 7 hours 50 minutes
Calories 90 per serving
- In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
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