Recipe - Chocolate Pudding Roll

1 pack Angel food cake mix; 16 oz.
2 pack Chocolate pudding mix;
instant
1 One half cup Milk
One fourth cup Orange marmalade
1 tablespoon Orange liqueur; optional
1 cup Hot fudge topping; warmed

Heat oven to 350 degrees. Line a 10 1/2" x 15 1/2" jelly roll pan with
waxed paper. In a large bowl, prepare cake mix according to directions.
Pour into prepared pan. With spatula level surface. Bake 810 mins. or
until golden. Generously dust an 18" x 12" (or larger) tea towel with
confectioner's sugar. Loosen cake from pan and invert onto the towel.
Carefully but quickly peel away waxed paper. Starting at the short side,
roll up cake and towel together. Place seam side down and let cool. As it
cools the cake will conform to this shape, ensuring against cracks or tears
later. Meanwhile in a large bowl with an electric beater set at high speed,
beat pudding mix and milk for 2 mins., or until thick. Fold in marmalade
and liqueur. Gently unroll cake. Spread cake with pudding mixture, leaving
1" border on all sides. Using towel only as a guide, roll up cake in the
same manner as before. Drizzle with fudge topping.

Source For Women First MagazineApril 27. 1997 Formatted for Mastercook by
Carol Floydc.floyd@arnprior.com

NOTES : Made this for Easter. It took about 1415 mins. to cook angel food
cake.
Recipe by: For Women First MagazineApril 27. 1997

Posted to MCRecipe Digest by Carol & Bob Floyd c.floyd@arnprior.com on
Apr 14, 1998