Categories: Cakes

Ingredients

• 6 eggs
• 1 pkg. (2-layer size) red velvet cake mix
• 1/2 cup water
• 1/4 cu oil
• 2 g. (3.4 oz. each) Jell-O cheesecake Flavor Instant pudding
• 1 1/4 cups cold milk
• 1 tub (8 oz.) Cool Whip whipped topping, divided
• 1 pkg. (8 oz.) Philadelphia Cream cheese. softened
• 1/4 cup sugar
• 1/2 cup Baker's Angel Flake coconut

Directions

1. Heat oven to 350 degrees.
2. Place large sheet of waxed paper on clean towel, set aside. Spray 15 × 10 × 1-inch an with cooking spray. Line with parchment or waxed paper; spray with additional cooking spray. Dust evenly with flour.
3. Beat eggs in a large bowl with mixer on high speed 5 minutes. (Eggs should be frothy and lemon colored.) Add cake mix, water and oil; beat on low speed 3 seconds, then beat on medium speed 1 minute.
4. Pour 3 1/2 cups batter into prepared pan; spread to evenly cover bottom of pan. Gently rap filled pan on counter to remove any bubbles. Spoon remaining batter into 6 paper- lined muffin cups.
5. Bake cake and cupcakes 15 minutes or until toothpick inserted in center comes out clean. Immediately invert cake onto prepared

6. towel; remove pan. Carefully peel off parchment.

7. Starting at one short side, roll up cake and

8. towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to second wire rack; cool completely. Reserve cupcakes for another use.

9. Beat pudding mixes and milk in medium bowl with whisk 2 minutes. Stir in 1 cup Cool Whip. Unroll cake, remove waxed paper and towel. Spread pudding mixture onto cake. Reroll cake, wrap tightly in plastic wrap. Refrigerate 30 minutes.
10. Mix cream cheese and sugar in medium bowl until blended. Stir in remaining Cool Whip. Unwrap cake, place on platter.
11. Frost with cream cheese mixture; sprinkle with coconut. Refrigerate 15 minutes.

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