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Chocolate swirl delight
1 package (13oz) swiss cake rolls
2 3/4 cups cold milk
2 packages (3.9 oz each) instant chocolate fudge pudding mix
2 cups whipped topping
Instructions: Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9-in springfoam pan with cake slices, completely covering the bottom and sides.
In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Pour over cake. Spread with whipped topping: sprinkle with reserved chocolate coating. Cover and refridgerate for at least 2 hours before serving. 12 servings
Posted by
on Dec. 11, 2011 at 12:11 AM
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Pumpkin Praline Trifle
- irishblarney11
on Dec. 11, 2011 at 12:11 AM