Submitted by: Ann Hatzopoulos from Easy Everyday Cooking
Servings: 16
Ingredients:
1 package angel food cake mix
1/2 cup confectioners' sugar
8 ounces whipping cream
1/2 teaspoon vanilla extract
3 tablespoons sugar
2 cups fresh berries
1/3 cup chocolate chips, chopped
1 tablespoon butter or margarine, softened
Directions:
Preheat oven to 350 degrees. Line two 10x15 inch jellyroll pans with foil. Prepare cake mix according to package directions. Spread batter in prepared pans. Bake until cakes test done, about 15 minutes.
Sprinkle confectioners' sugar on 2 clean kitchen towels. Invert cakes onto towels; peel off foil. Roll cakes in towels; refrigerate. Meanwhile, whip cream, vanilla and sugar.
Unroll cakes on kitchen towels. Spread cream to within 1/4 inch of cake edges. Arrange 1 cup berries evenly over each cake. Reroll cakes in towels. Refrigerate for 10 minutes.
Place chips and butter in a resealable bag. Place in hot water to melt chocolate, squeezing bag to mix with butter. Snip off one corner of bag. Drizzle chocolate in a decorative pattern over rolls.
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