• Re-roll the cake as tightly as you can. For best results, wrap the cake roll and refrigerate/freeze the cake for 1-2 hours to help the filling set. Alternately freeze the cake overnight.
• Unwrap the chilled cake. Dust the top with powdered sugar, optional. Use a serrated knife to cut 12 even pieces. Rinse and dry knife between cuts for clean slices.
NOTES
• NO PARCHMENT/TOWEL METHOD: If not using parchment paper, heavily grease and flour the pan before adding the batter. Then turn the hot baked cake out onto a tea towel that’s been sprinkled with about 1/2 cup of powdered sugar. Roll the cake up in towel while warm, and follow the steps as written.
• TO FREEZE: Double wrap the red velvet cake roll with plastic wrap and freeze it up to 2-3 months. Unwrap the cake and slice from frozen. Allow the cake to thaw at room temperature for 20 minutes before serving. Alternately thaw cake in fridge overnight before slicing and serving.
• STORE leftovers covered with plastic wrap in the fridge up to 5 days.
Smashing Patty with Confidential Sauce
PORK CHOP SUPREME
Fantastic recipe! Saw a neighbor bring this to a block party, and everyone went bonkers for it!
After John Cena purchases groceries for a widowed veteran, his family is referring to him as the “kindest man.”
Howard University Professors Confirm: “Kamala Was the Worst Student Ever”
Fluffy & Light: The Ultimate Chiffon Cake Recipe
Homemade Cosmic Brownies Recipe
BEEF AND CHEESE MEXICAN SANCHILADAS
Vegetable and Mozzarella Bake
