Place 75% room temperature eggs into the bowl of a mixer fitted with the whip attachment. Whip on high speed for 8 minutes. Add 100% cake mix, 30% water, and 10.625% oil. Mix on low speed for 1 minute; scrape bowl; mix on high speed for 2 minutes. Treat half sheets of parchment with pan spray, lay into half sheet pans. Deposit 1 lb. 8 oz. of batter into each pan and spread evenly. Bake at 375°F for approximately 12 minutes or until the cakes are set. Immediately cut the edges of the cake loose from the pan and flip onto a towel large enough to hold the cake, pull off the paper. Roll up the cake in the towel and cool completely. Whip topping. Gently unroll the cake and place 6, #8 grey scoops of whipped topping, spread evenly. Roll cake back up.
Heat fudge icing and place it in a pastry bag. Pipe on the top of the cake and allow the icing to drip down the cake. Finish with chocolate shavings and fresh strawberries.
Eggs whip best at room-temperature (roughly 70°F). To bring shelled eggs to room temperature quickly, place shell eggs in a pan of warm water for 5-10 minutes. DO NOT USE HOT WATER to avoid cooking eggs.
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chocolate, cream filled, rolled cake, log, yule log, dripped chocolate