6 large eggs
1 packet vanilla cake mix
1/4 cup sour cream
1/4 cup vegetable oil
1/4 cup water
1/4 cup cocoa powder
3/4 cup cream cheese
2/3 cup whipping cream
3 tbsp icing sugar
3/4 cup crushed sandwich cookies

  1. Preheat oven to 180C (350f). Line a 10”x15” cake sheet with parchment paper.
  2. Mix eggs until light in colour and frothy, about 5 minutes. Add sour cream, water, oil, and cake mix.  Mix on low until combined. Stir with a spatula gently.
  3. Split batter in half and add cocoa powder to one-half.  Whisk to combine.  And place both vanilla and chocolate in individual piping bags with small holes cut at the tip.
  4. Pipe alternating vanilla and chocolate batters lines diagonally across the pan.  Use remaining batter for another pan or for cupcakes/donuts etc.
  5. Tap pan on the counter about 3 times to pop any air bubbles.  Bake in the oven for 7-8 minutes until cake is spongy and springs back slightly when touched.
  6. While hot, flip cake carefully onto a dish towel.   While still warm, roll with the towel tightly but carefully.  Set aside to cool for about 30-40 minutes.
  7. While cake Is cooling make the icing, whip together cream cheese, whipping cream and icing sugar until stiff peaks form.
  8. Unroll cake gently, spread cream cheese mixture evenly leaving 1/2″ at the end.
  9. Sprinkle crushed cookies over top.  Roll evenly and tightly.  Set in the fridge for 30 minutes.
  10. Enjoy!
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Cookies And Cream Zebra Roll Cake

Ingredients

Instructions

Cookies And Cream Zebra Roll Cake

What You’ll Need:

6 large eggs
1 packet vanilla cake mix
1/4 cup sour cream
1/4 cup vegetable oil
1/4 cup water
1/4 cup cocoa powder
3/4 cup cream cheese
2/3 cup whipping cream
3 tbsp icing sugar
3/4 cup crushed sandwich cookies

How You Make It:

  1. Preheat oven to 180C (350f). Line a 10”x15” cake sheet with parchment paper.
  2. Mix eggs until light in colour and frothy, about 5 minutes. Add sour cream, water, oil, and cake mix.  Mix on low until combined. Stir with a spatula gently.
  3. Split batter in half and add cocoa powder to one-half.  Whisk to combine.  And place both vanilla and chocolate in individual piping bags with small holes cut at the tip.
  4. Pipe alternating vanilla and chocolate batters lines diagonally across the pan.  Use remaining batter for another pan or for cupcakes/donuts etc.
  5. Tap pan on the counter about 3 times to pop any air bubbles.  Bake in the oven for 7-8 minutes until cake is spongy and springs back slightly when touched.
  6. While hot, flip cake carefully onto a dish towel.   While still warm, roll with the towel tightly but carefully.  Set aside to cool for about 30-40 minutes.
  7. While cake Is cooling make the icing, whip together cream cheese, whipping cream and icing sugar until stiff peaks form.
  8. Unroll cake gently, spread cream cheese mixture evenly leaving 1/2″ at the end.
  9. Sprinkle crushed cookies over top.  Roll evenly and tightly.  Set in the fridge for 30 minutes.
  10. Enjoy!

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