Categories: Cakes
Ingredients
- 6 eggs
- 1 pkg. (2-layer size) red velvet cake mix
- 1/2 cup water
- 1/4 cu oil
- 2 g. (3.4 oz. each) Jell-O cheesecake Flavor Instant pudding
- 1 1/4 cups cold milk
- 1 tub (8 oz.) Cool Whip whipped topping, divided
- 1 pkg. (8 oz.) Philadelphia Cream cheese. softened
- 1/4 cup sugar
- 1/2 cup Baker's Angel Flake coconut
Directions
- Heat oven to 350 degrees.
- Place large sheet of waxed paper on clean towel, set aside. Spray 15 × 10 × 1-inch an with cooking spray. Line with parchment or waxed paper; spray with additional cooking spray. Dust evenly with flour.
- Beat eggs in a large bowl with mixer on high speed 5 minutes. (Eggs should be frothy and lemon colored.) Add cake mix, water and oil; beat on low speed 3 seconds, then beat on medium speed 1 minute.
- Pour 3 1/2 cups batter into prepared pan; spread to evenly cover bottom of pan. Gently rap filled pan on counter to remove any bubbles. Spoon remaining batter into 6 paper- lined muffin cups.
- Bake cake and cupcakes 15 minutes or until toothpick inserted in center comes out clean. Immediately invert cake onto prepared
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towel; remove pan. Carefully peel off parchment.
- Starting at one short side, roll up cake and
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towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to second wire rack; cool completely. Reserve cupcakes for another use.
- Beat pudding mixes and milk in medium bowl with whisk 2 minutes. Stir in 1 cup Cool Whip. Unroll cake, remove waxed paper and towel. Spread pudding mixture onto cake. Reroll cake, wrap tightly in plastic wrap. Refrigerate 30 minutes.
- Mix cream cheese and sugar in medium bowl until blended. Stir in remaining Cool Whip. Unwrap cake, place on platter.
- Frost with cream cheese mixture; sprinkle with coconut. Refrigerate 15 minutes.