Chocolate Pudding Roll
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Yield: 10 Servings Ready in 1 hours
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Chocolate Pudding Roll Preparation
Heat oven to 350 degrees. Line a 10 1/2" x 15 1/2" jelly roll pan with waxed paper. In a large bowl, prepare cake mix according to directions. Pour into prepared pan. With spatula level surface. Bake 8-10 mins. or until golden. Generously dust an 18" x 12" (or larger) tea towel with confectioners sugar. Loosen cake from pan and invert onto the towel. Carefully but quickly peel away waxed paper. Starting at the short side, roll up cake and towel together. Place seam side down and let cool. As it cools the cake will conform to this shape, ensuring against cracks or tears later. Meanwhile in a large bowl with an electric beater set at high speed, beat pudding mix and milk for 2 mins., or until thick. Fold in marmalade and liqueur. Gently unroll cake. Spread cake with pudding mixture, leaving 1" border on all sides. Using towel only as a guide, roll up cake in the same manner as before. Drizzle with fudge topping. Source For Women First Magazine-April 27. 1997 Formatted for Mastercook by Carol Floydemail@example.com NOTES : Made this for Easter. It took about 14-15 mins. to cook angel food cake. Recipe by: For Women First Magazine-April 27. 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd
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