Red, White and Blue Roll Cake Recipe

Name: Red, White and Blue Roll Cake
Prep time: 2 h
Cook time: 4 h
Total time: 6 h
Yield: 12 servings
Ingredients: 6 eggs; 1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Vanilla; 1/4 cup oil; 1/2 cup water; 1/2 cup powdered sugar; 2 cans (12 oz) Betty Crocker™ Whipped frosting (any white flavor); 1 1/2 cups white chocolate chips; 1/4 tablespoons heavy cream; 2 tablespoons light corn syrup; 1 teaspoon Betty Crocker™ blue gel food color; 1 teaspoon Betty Crocker™ red gel food color

Ingredients

6 eggs
1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Vanilla
1/4 cup oil
1/2 cup water
1/2 cup powdered sugar
2 cans (12 oz) Betty Crocker™ Whipped frosting (any white flavor)
1 1/2 cups white chocolate chips
1/4 tablespoons heavy cream
2 tablespoons light corn syrup
1 teaspoon Betty Crocker™ blue gel food color
1 teaspoon Betty Crocker™ red gel food color

PREP TIME 2h	COOK TIME 4h	TOTAL TIME 6h
YIELD 12 servings

Instructions

Preheat oven to 375° F.
Line the bottom only of a 15 x 10 x 1-inch baking pan.
Place paper baking cups in 6 regular-size muffin cups.
Gather your cake mix ingredients.
In a large bowl or stand mixer, beat eggs until fluffy and lemon-colored.
Add cake mix, oil and water; beat on low speed 30 seconds, then on medium speed 1 minute.
Pour 3 1/2 cups batter into pan.
Divide remaining batter among 6 muffin cups.
Bake 14 to 16 minutes or until cake springs back when lightly touched in center (and cupcakes test done when toothpick inserted in center comes out clean).
Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper.
While still hot, carefully roll up cake and towel from narrow end.
Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator.
Cool cupcakes 10 minutes.
Remove from pan; cool completely, about 30 minutes.
Save cupcakes for another use.
Unroll cake carefully, and remove towel.
Allow the end to remain slightly curled.
Spread one container the frosting evenly over cake's surface.
Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.
Remove cake from refrigerator, unwrap and frost top and sides with the remaining container of frosting.
Prepare the ganache by mixing together the white chocolate, heavy whipping cream, and corn syrup.
Heat in the microwave on high for 30 seconds. Stir.
Heat for 20 seconds, then let set in microwave for 1 minute. Stir.
If not all the confectionary or chocolate is melted, heat for 10-second increments, stirring after each.
Divide ganache into 3 bowls.
Color one bowl of ganache with Betty Crocker™ blue gel food coloring and the other with red.
Start at one end of cake and pour a spoonful of red ganache over the top edge, allowing it to drip down the sides of the cake.
Next, to the purple add a spoonful of red, then white, repeating this as you go around the entire cake.
If the ganache becomes too thick, heat it in the microwave for about 10 seconds to thin it out.
Chill and allow the frosting to set for at least an hour.
When ready to serve, cut into 12 slices.