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Instructions |
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Line 15x10x1 non-stick pan with foil or wax
paper. Spray with baking spray.
Place 8 muffin cup liners in muffin pan.
Beat eggs on high for 5 minutes. Add cake mix,
water and oil and mix. Pour 3.5 cups batter on
to pan. Divide remaining batter among muffin
cups.
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Bake 14-16 minutes until cake springs back when
lightly touched in center.
Turn cake upside down on clean kitchen towel
sprinkled with powdered sugar; carefully remove
foil.
Gently roll up cake with towel from narrow end.
Cool for 1 hour on cooling rack. Cool cupcakes
for 10 minutes.
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Microwave whipping cream for 1 minute until
starts to boil. Stir in chocolate chips and
corn syrup. Let stand 3 minutes. Beat in
vanilla.
Refrigerate 1 hour, stirring every 15 minutes
until consistency of spread.
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Unroll cake carefully and remove towel. Spread
filling evenly over cake. Re-roll cake and
place on cooling rack.
Frost cake. Drag fork through frosting for
decoration. Let stand 15 minutes. Transfer to
serving platter. Store loosely covered in
refrigerator. Let stand at room temperature for
30 minutes before serving.
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Originally Submitted
3/11/2016
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