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Thursday, November 22, 2012


My family and I will be celebrating Thanksgiving with
my daughter's-in-law family.  I was responsible
in bringing rolls.  I made 127.
But I found a recipe for Red Velvet Cake Roll
and made it this morning. 
So I'm sharing the recipe.

4 eggs
3/4 cup sugar
1 bottle (1 oz) red food coloring
2 tbsp buttermilk
1 tbsp canola oil
1 tsp cider vinegar
1 tsp vanilla extract
3/4 cup cake flour
1/4 cup baking cocoa
1 tsp baking powder
1/2 tsp salt
Confectioners' sugar

1 pkg (8 oz) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 tsp vanilla extract
Additional confectioners' sugar

  1. Line a greased 15 x 10 x 1inch baking pan with waxed paper; grease the paper and set aside.
  2. 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 the egg mixture.  Spread in the prepared pan.
  3. Bake at 350° for 12-15 minutes or until the cake springs back when lightly touched.  Cool for 5 minutes.  Invert the cake onto a kitchen towel dusted with confectioners' sugar.  Gently peel off the waxed paper.  Roll up the cake in the towel jelly-roll style, starting with a short side.  Cool completely on a wire rack.
  4. In a small bowl, beat the cream cheese and butter until smooth.  Beat in confectioners' sugar and vanilla.  Unroll the cake; spread the filling over the cake to within 1/2 inch of the edges.  Roll up again.  Place seam side down on a serving platter.  Dust with additional confectioners' sugar.  Refrigerate for 1 hour.  Yields 12 servings.

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