Ingredients
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4 pkg. strawberry jello
1 1/2 c. marshmallows
2 c. chopped nuts
1 1/2 c. coconut
4 lb. finely cut cherries
3 eggs
1/4 tsp. salt
1/4 tsp. vanilla
3/4 c. granulated sugar
3/4 c. packaged complete buttermilk pancake mix
1 Tbsp. light or dark rum
4 large peaches, peeled, pitted and chopped (4 c.) or 1 (16 oz.) pkg. frozen unsweetened peach slices, thawed, drained and chopped
1 c. whipping cream, with 1/2 c. sugar
Preparation
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Grease and flour a 15 x 10 x 1-inch jellyroll pan; set aside. In a large mixing bowl, beat eggs, salt and vanilla with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5 minutes or until light and fluffy.
Add the pancake mix; beat on low speed just until combined.
Spread batter in pan that's prepared.
Bake in 400\u00b0 oven for 8 to 10 minutes, or until golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar.
Roll up towel and cake, jellyroll style, starting from one of the short sides.
Cool on a wire rack.
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