Submitted by Jennifer Earlywine
- Cake - 1⁄2 C shortening
- 2 eggs
- 1 2⁄3 C sugar
- 2 1⁄2 C cake flour
- 1 Tbsp cocoa
- 3⁄4 tsp salt 1 1⁄4 C buttermilk
- 1 tsp vanilla
- 2 1⁄2 Tbsp liquid red food coloring
- 1 1⁄4 tsp baking soda, dissolved in 1 tsp vinegar
- Filling - 16 oz cream cheese
- 6 Tbsp butter
- 2 tsp vanilla
- 2 C powdered sugar, plus more for topping
Line two 10×15-inch jelly roll pans with waxed paper. Heat oven to 350°. Beat shortening, eggs and sugar; stir in flour, cocoa and salt. Add buttermilk, vanilla and food coloring and mix together. Fold in baking soda and vinegar mix. Pour batter into prepared pans and bake 10 minutes.
Remove cake from oven. Roll cake into a log from the short end with the wax paper attached. Let cool for 45 to 60 minutes.
When cake is completely cooled, carefully unroll it (wax paper still on). Spread filling all over the top of the cake. Lift a corner and carefully pull wax paper loose from one end all the way across and start to roll the cake back up while removing the wax paper. Once it’s rolled back up, sift powdered sugar over the roll. Store in the fridge wrapped in parchment or foil or freeze for longer storage. Each cake serves 10 to 12.
Jennifer says that cream cheese filled cake rolls freeze well, and, eaten frozen, “taste like ice cream bars.”
Cakes that are undercooked or overcooked may crack as you unroll them and roll them back up. Cakes should be cooked until, as with traditional cakes, it springs back when pressed lightly with your finger.
Rolling the cake up when it’s hot allows it to be unrolled and rolled again when it’s cool. Roll the cake as soon as it comes out of the oven.