 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
Rolled cake filled with crème de menth and crème de cacao filling. Ingredients:
2 eggs |
2/3 cup granulated sugar |
1 teaspoon vanilla |
1/4 cup milk |
1 cup bisquick baking mix |
confectioners' sugar |
1 1/2 cups miniature marshmallows |
1/4 cup milk |
2 tablespoons green creme de menthe |
4 teaspoons creme de cacao |
1 (2 ounce) envelope dessert topping |
Directions:
1. Heat oven to 375 degrees F.
2. FOR THE CAKE: Beat eggs in small mixer bowl about 5 minutes or until thick and lemon colored.
3. Gradually beat in granulated sugar.
4. Blend in vanilla and milk on low speed.
5. Gradually add baking mix, beating just until batter is smooth.
6. Pour batter into aluminum foil-lined or parchment paper lined jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, spreading batter to corners.
7. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.
8. Loosen cake from edges of pan; invert on towel sprinkled with confections’ sugar.
9. Carefully remove foil; trim stiff edges if necessary.
10. While hot, roll cake and towel from narrow end.
11. Cool on wire rack.
12. Unroll cake and remove towel.
13. Spread cake with Grasshopper Filling.
14. Roll up and chill until set, at least 4 hours.
15. Just before serving, sprinkle with confectioners’ sugar.
16. TO MAKE GRASSHOPPER FILLING: Combine marshmallows and milk in saucepan.
17. Cook over medium heat, stirring constantly, just until marshmallows are melted.
18. CHILL until thickened.
19. Blend in liqueurs.
20. Prepare topping mix as directed on package.
21. FOLD in marshmallow mixture.
22. 8 to 12 servings.
23. Betty Crocker’s Bisquick Cookbook.
|
|