Pink cakes brighten up any special occasion. They’re perfect for baby showers, girls get-togethers and birthday parties!
When you cut this one into slices, everyone gets a festive swirl of brightly colored cake filled with fluffy white frosting, speckled with candy-coated chocolate chips, and topped with a sweet glaze and pink sprinkles. What's more festive than that?
This recipe will make two cake rolls from one Betty Crocker™ SuperMoist™ White Cake Mix. Start by preheating your oven to 375ºF (350ºF for dark or non-stick pans.)
Line the bottom of two 9x13-inch pans with non-stick tin foil or parchment paper sprayed with baking spray. In a large bowl, beat eggs using an electric mixer for about 6 minutes, until pale yellow and thick. When you lift the beater the eggs should fall in a ribbon. Add the cake mix, water, oil, chocolate extract and pink food coloring and mix on low speed for 30 seconds.
Then increase speed to medium and beat for 1 minute and equally divide the batter among the two pans.
Bake for 12-16 minutes, until the cake springs back when lightly touched in the center.
Immediately turn one cake upside down onto a clean kitchen towel sprinkled with 1/4 cup powdered sugar. Repeat with the other cake.
Peel the foil or parchment paper off the cakes, then sprinkle a light dusting of powdered sugar over them. While still hot, carefully roll up the cakes and towel from the narrow end. Cool for 10 minutes at room temperature, then place in the refrigerator for one hour.
Combine the rainbow chip frosting with the whipped topping, then unroll the cakes and spread half the filling over each.
Re-roll both cakes, then brush any excess powdered sugar off the cake using a pastry brush.
Combine the powdered sugar with 2 tablespoons of milk and the almond extract. If needed, add small amounts of milk until you get a nice thick pourable glaze. Pour half over each cake, then sprinkle on pink jimmies.