Recipe

Chocolate Raspberry Roll Recipe

Print Recipe

Ingredients

Directions

Step #1 preheat your trusty oven to 350 F.
Step #2 In 1-quart glass measure with handle, mix reserved 2/3 c syrup from raspberries, red raspberry jam, & 2 tbsps cornstarch.
Step #3 Microwave on 100% power 1-1/2 to 2-1/2 mins or until thickened & clear.
Step #4 carefully stir in the raspberries.
Step #5 Set aside.
Step #6 Prepare cake mix as package directs.
Step #7 Pour half the batter into lightly greased 13x9x2 inch baking pan; bake 15 mins.
Step #8 Meanwhile, beat cheese, in small mixer bowl, margarine & remaining 2 tbsps cornstarch until fluffy.
Step #9 slowly beat in sweetened condensed milk, then egg & vanilla.
Step #10 Pour evenly over cake in pan.
Step #11 Spoon raspberry mixture in small amounts over top.
Step #12 Return to oven; bake 10 mins longer.
Step #13 Top evenly with remaining cake batter.
Step #14 Return to oven; bake 30 mins longer or until cake springs back when lightly touched.
Step #15 Cool.
Step #16 Chill thoroughly.
Step #17 Garnish as desired.
Step #18 put in the fridge leftovers.
Step #19 Per serving: 4672 Calories; 221g Fat (41% calories from fat); 85g Protein; 630g Carbohydrate; 564mg Cholesterol; 5765mg Sodium.
Enjoy the Chocolate Raspberry Roll recipe

Viewing Chocolate Raspberry Roll Receipe