egrees F.
Spray a jelly roll pan with Pam.
Line
When cake is done, flip over onto towel and lift off cake pan. Then, remove paper and with towel in place roll lengthwise. Keep rolled up until cooled then unroll and fill with icing. Use 1/2 icing on inside and remainder on top.
Icing:
1/4 cup cocoa
1 cup powdered sugar
1/4 melted butter
2 TBS water
melt butter with water, add cocoa and powdered sugar. Let cool slightly before glazing.
Preheat oven to 325\u00b0F. Lightly grease a large baking dish. Spread jam over base of prepared dish. Arrange sliced jelly roll over top.
Whisk together eggs, cream, vanilla and granulated sugar. Carefully pour over jelly roll. Sprinkle top with raw sugar. Bake for 40-45 mins, or until just set at the center. Let cool for 5 mins. Serve.
Cook pudding as directed.
Cool.
Slice jelly roll about 1/4 inch thick.
Place in 9-inch square pan.
Pour pudding over jelly roll.
Top with Cool Whip.
Line 13 x 9 x 2-inch pan with sliced jelly roll.
Mix vanilla pudding according to instruction.
Pour over jelly roll.
Add thick layer of preserves and top with whipped cream.
Sprinkle chopped nuts and sliced strawberries on top.
Cut jelly roll in thin slices.
Line punch bowl.
Be sure you can see red layer on sides of bowl.
Cover thinly with strawberry topping.
Layer with pudding, then Cool Whip, few cherries and nuts until bowl is full.
Makes a large bowl.
nd line a 10x13 inch jelly roll pan.
Whip eggs until
he chocolate. Spread over cake, leaving a 1/3 inch border. Roll
17x12 jelly roll pan with parchment paper. Break each chocolate bar into
Line the bottom of a jelly roll pan or a cookie sheet
Preheat oven to 375\u00b0.
Line jelly roll pan with aluminum foil or wax paper, and grease foil or paper.
Grease 15x10x1-inch jelly roll pan, then line with waxed
Or use a full-size jelly roll and freeze any leftover cake
repare a 15\" x 10\" jelly roll pan lined with wax paper
In 15 1/2 x 10 1/2-inch jelly roll pan, melt oleo while heating oven to 350\u00b0.
Sprinkle and pat dry cake mix over oleo. Sprinkle with marshmallows, chocolate chips, cherries and pecans. Drizzle condensed milk over the top.
Bake any chocolate cake in a jelly roll pan.
(I used the basic Texas sheet cake.)
Frost while warm.
When cake is cool, cut into small cubes.
Using a glass punch bowl or chip and dip type bowl, layer the cake with Cool Whip, starting with Cool Whip and ending with Cool Whip.
Shave chocolate pieces or other type of decoration on top.
Cake:
Stir cake mix, cherry filling, eggs and vanilla; put in greased 9 x 13-inch or jelly roll size pan.
Bake at 350\u00b0 for 30 to 45 minutes.
Cool.
Mix by hand to avoid breaking up cherries.
Bake in greased 10 x 15 jelly-roll pan at 350\u00b0 for 25 to 30 minutes.
Cool and frost.
Line 15 x 10-inch jelly roll pan with foil. Grease foil.<
By hand, mix eggs, water, extract and cherries.
Fold carefully into dry cake mix, trying not to smash the cherries, but getting the lumps out of the cake mix.
Spread into a greased and floured jelly roll pan (15 x 10-inch).
It will be very thick. Bake at 350\u00b0 for 20 to 25 minutes.
Frost with your favorite frosting and cut into bars or squares.
Can frost with Fudge Frosting.