Serves: 88
Total Calories: 24
Yield: 88 slices
Mix cake as directed on package. Pour into two heavily greased and floured 12” x 18” pans. Bake in hot oven (400°F) for 8 minutes. Turn out onto lightly floured towels and cover cakes with pans until cool. Cut each cake in half and make 4 strips, about 5” x 16”. Trim off the crisp edges. Roll cakes with towels into 16-inch-long rolls. When cakes are cool, soften gelatin in 3/4 cup water and bring to a boil, stirring constantly. Add frosting mix. Beat in a warm bowl until fluffy. Unroll the cakes and spread with frosting. Let set for 20 minutes. Reroll the cakes. Wrap loosely in towels and chill for at least 2 hours.
Cut rolls into 3/4 inch slices with sharp wet knife.
This Chocolate Rolls recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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