What you'll need

Directions

Working Method

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.

Additional Info

Chef Tips

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.

*Please reach out to Dawn Sales Representative for item number. 

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