Strawberry Cake Swirled around banana pudding, rolled into a jelly roll cake, frosted with whipped cream and sprinkled with chocolate shavings.
I was trying to come up with something new to serve when my Mom’s side of the family was here last weekend. I love my Banana Cream Pie Jelly Roll recipe, but I wanted something new. I thought this up one morning laying in bed, procrastinating the start of my day.
Hidden under that fluffy dream whip and chocolate curls, is a strawberry cake, swirled around banana pudding.
This cake is super moist and tastes just like a banana split.
- 5 eggs
- 1 cup sugar
- 1 cup flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons strawberry extract
- red food coloring
- 1 - 3 ounce box banana pudding, prepared per package instructions
- 2 envelopes Dream Whip, prepared per package instructions
- Chocolate shavings
Preheat oven to 350 degrees.
Line a jelly roll pan with parchment paper, greased with Crisco.
In a mixer bowl, beat eggs for about 5 minutes or until very thick and lemon colored.
Gradually beat sugar into eggs, followed by strawberry extract.
Slowly add flour, baking powder and salt and beat until batter is smooth.
Add red food coloring a little at a time until you achieve the desired color of pink.
Pour into pan and spread into the corners. Bake for approximately 20 minutes or until toothpick inserted in center comes out clean.
Loosen cake from the edges of the pan. While hot invert cake onto a towel, and roll from the narrow side, jellyroll style. Cool completely on a wire rack.
Prepare pudding and Dream Whip as directed on the packages. Place in the refrigerator until ready to use.
Carefully unroll cooled cake. Remove towel and spread pudding evenly over cake.
Roll back up and place seam side down on a plate.
"Frost" with Dream Whip and top with shaved chocolate.
Store in the refrigerator. Slice to serve.
Amount Per Serving:Calories: 1771 Total Fat: 32g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 935mg Sodium: 2062mg Carbohydrates: 327g Fiber: 4g Sugar: 221g Protein: 47g