RED VELVET ROLL RECIPES

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RED VELVET CAKE ROLL RECIPE: HOW TO MAKE IT



Red Velvet Cake Roll Recipe: How to Make It image

Get ready for oohs and aahs when you set this on the table. A creamy white chocolate filling rolls up beautifully inside a layer of fluffy red velvet cake. To make it extra festive, dust stripes of confectioners' sugar for a candy cane look. —Tonya Forsyth, Waurika, Oklahoma

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 16 servings.

Number Of Ingredients 18

4 large eggs
3/4 cup sugar
2 tablespoons buttermilk
1 tablespoon canola oil
1 tablespoon red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
5 ounces white baking chocolate, melted
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into egg mixture. Beat on high speed 2 minutes. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and baking chocolate until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 2 hours. If desired, place 1-in. strips of waxed paper across cake roll; dust lightly with additional confectioners’ sugar. Carefully remove and discard strips.

Nutrition Facts : Calories 196 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 155mg sodium, CarbohydrateContent 30g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

RED VELVET SANDWICH COOKIES — LET'S DISH RECIPES



Red Velvet Sandwich Cookies — Let's Dish Recipes image

These beautiful red sandwich cookies start with a red velvet cake mix, so they're super easy to make, and always impressive on a holiday cookie tray. Filled with a sweet cream cheese frosting, they're always a hit any time of year.

Provided by Danelle

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 8

12 ounces cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla
2 boxes red velvet cake mix
1 cup butter, softened
4 eggs
3 tablespoons flour

Steps:

  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Using an electric mixer, beat together the ingredients for the cookies until well combined. Roll into balls and place 2 inches apart on prepared baking sheets.
  • Bake for 8-10 minutes, or until cookies are just done and cracked on top. Do not overbake. Remove cookies to wire racks to cool completely.
  • Meanwhile prepare the filling by beating the cream cheese and butter with an electric mixer until smooth.
  • Gradually mix in the powdered sugar, beating until light and fluffy. Stir in the vanilla.
  • Spread about a tablespoon of filling on the flat side of one cookie. Top with a second cookie and press down until the filling reaches the edge. Store cookies in an airtight container at room temperature.

Nutrition Facts : Calories 269 calories, CarbohydrateContent 23 grams carbohydrates, CholesterolContent 84 milligrams cholesterol, FatContent 19 grams fat, FiberContent 0 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 12 grams saturated fat, ServingSize 1, SodiumContent 175 grams sodium, SugarContent 21 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat

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