RAINBOW CHIP ICING RECIPES

Steps:

• Grease 8-inch square pan.
• In medium microwavable bowl, microwave white vanilla baking chips uncovered on High in 30-second intervals, stirring after each interval, until smooth. Do not overheat; it’s okay if a few lumps remain. Keep stirring, and they should melt completely.
• In another microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted.
• Mix melted chips and frosting together; pour into pan. Refrigerate until set, about 1 hour. Cut into 6 rows by 6 rows.
• This fudge is slightly soft at room temperature. If desired, store in refrigerator.

Steps:

• Cakes: Heat oven to 375°F (350°F for dark or nonstick pans). Line the bottom of two 9x13-inch pans with non-stick tin foil or parchment paper sprayed with baking spray.
• In a large bowl, beat eggs using an electric mixer for about 6 minutes until pale yellow and thick. When you lift the beater, the eggs should fall in a ribbon.
• Add cake mix, water, oil, chocolate extract and pink food coloring and mix on low speed for 30 seconds. Increase speed to medium and beat for 1 minute.
• Equally divide batter among the two pans. Bake for 12-16 minutes, until cake springs back when lightly touched in the center.
• Immediately turn one cake upside down onto a clean kitchen towel sprinkled with 1/4 cup powdered sugar. Repeat with the other cake. Peel foil or parchment paper off cakes. Sprinkle a light dusting of powdered sugar over cakes.
• While still hot, carefully roll up cakes and towel from narrow end. Cool for 10 minutes at room temperature, then place in refrigerator for 1 hour.
• Filling: Combine Rainbow Chip frosting with the whipped topping.
• Unroll cakes and spread half the filling over each. Re-roll. Brush any excess powdered sugar off cake using a pastry brush.
• Glaze: Combine powdered sugar with 2 tablespoons of milk and almond extract. If needed, add small amounts of milk until you get a nice thick pourable glaze. Pour half over each cake. Sprinkle on pink candy sprinkles.