Lynn demonstrates how to make a Red Velvet Cake Roll that would be a perfect Valentine's Day dessert.
Preheat oven to 350°.
Line a greased 15x10x1 inch jelly roll pan with waxed paper and spray it with cooking spray. Set aside
In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon colored. Beat in the food coloring, buttermilk, oil, vinegar and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture. Spread into prepared pan.
Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen, lint free towel, dusted with confectioners' sugar. Gently peel off waxed paper. Roll up the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla. Unroll cake; spread filling over cake to with 1/2 " of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners' sugar. Refrigerate for 1 hour.
Serves approximately 12
Lynn's Recipes: February 2013