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Turkey Roll Cake

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  • Prep 60 min
  • Total 1 hr 30 min
  • Servings 20
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Created Jun 4, 2018
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Ingredients

  • 6 large eggs
  • 1 box Betty Crocker™ Super Moist™ devil’s food cake mix
  • 1/3 cup milk
  • 3 tablespoons sour cream
  • 1/4 cup vegetable oil
  • 1/4 cup cocoa powder
  • 1 container Betty Crocker™ Creamy Deluxe™ vanilla frosting
  • 1 tub (198 g) marshmallow fluff
  • 1 cup frozen whipped topping, thawed
  • 1 container Betty Crocker™ Creamy Deluxe™ milk chocolate frosting
  • 1/2 to 3/4 cup chocolate sprinkles
  • 1 1/3 cup light cocoa candy melts, melted
  • 30 marshmallows
  • 1/2 cup yellow sugar
  • 1/2 cup orange sugar
  • 1/2 cup red sugar
  • 9 lollipop sticks
  • Black food colouring marker

Steps

  •  
    1
    Preheat oven to 375º F and line two 10 x 15-inch baking pans with non-stick tin foil or parchment paper.
  •  
    2
    In a large mixing bowl, beat eggs with an electric mixer on high speed until thick and lemon-coloured, about 6 minutes. Add cake mix, milk, sour cream, and oil. Beat on low speed for 30 seconds, then on medium speed for 1 minute.
  •  
    3
    Spread half of the batter into each of the two pans.
  •  
    4
    Bake for 10-12 minutes. To tell if the cake is done, press a finger on top of the cake, and the cake should spring back.
  •  
    5
    While the cakes are baking, sprinkle cocoa powder over two clean kitchen towels. Remove cakes from oven and immediately flip one onto each kitchen towel. Peel away tin foil or parchment paper.
  •  
    6
    While cake is still hot, carefully roll up cake and towel from narrow end, and allow cakes to cool for 30 minutes.
  •  
    7
    Beat Betty Crocker™ Creamy Deluxe™ vanilla frosting with marshmallow cream. Add whipped topping, and unroll cakes and spread half of the filling over each cake.
  •  
    8
    Roll cakes up into logs.
  •  
    9
    Spread chocolate frosting over the outside of each cake roll. Sprinkle chocolate sprinkles over cakes.
  •  
    10
    Dip 9 marshmallows in water, dab dry with paper towels, roll in yellow sugar. Repeat by dipping 9 marshmallows in orange sugar.
  •  
    11
    Cut one marshmallow in half, and another into thirds. Dip these pieces and 9 other marshmallows in red sugar. Skewer 1 red, 1 orange, and one yellow marshmallow onto 5 lollipop sticks.
  •  
    12
    Create two skewers with a 1/3 red marshmallow and a red, orange, and yellow marshmallow. Then create two skewers with 1/2 red marshmallow and a red, orange, and yellow marshmallow.
  •  
    13
    Set cake rolls on serving dishes. Arrange 9 marshmallow pops into a half circle around the top part of the cake rolls using the larger pops at the base of the half circle.
  •  
    14
    Pipe candy melts into two 4-inch circles and 4 wings onto parchment paper. Freeze for 5 minutes until set.
  •  
    15
    Pipe 4 feet and sprinkle while wet with orange sugar. Pipe 2 wattles and immediately sprinkle with red sugar.
  •  
    16
    Cut a marshmallow into two triangle beaks. Roll in water, dab in paper towels, and roll in orange sugar. Cut the final marshmallow in half, and draw pupils onto each marshmallow using a black food colouring marker.
  •  
    17
    Attach 2 eyes, 1 beak and 1 wattle to each chocolate head using any remaining candy melts or frosting. Then attach the head, two wings and two feet to each turkey.
  •  
    18
    Cut cakes into slices to serve.

Expert Tips

  • Tip 1
    If you've never made a cake roll before, the most important step in the process is rolling the cakes immediately as they come out of the oven, so be sure you have everything set up and ready to go because the cakes bake very quickly.

Nutrition Information

540 Calories, 19g Total Fat, 4g Protein, 88g Total Carbs, 61g Sugars

Nutrition Facts

Serving Size: 20
Calories
540
Total Fat
19g
Saturated Fat
11g
Trans Fat
0g
Cholesterol
55mg
Sodium
310mg
Total Carbs
88g
Dietary Fiber
1g
Sugars
61g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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