Cranberry Cake Rolls
A sponge cake rolled up with a cranberry, orange and pecan filling, then topped with Reddi-wip.
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Recipe Summary
Ingredients
20
Original recipe yields 20 servings
Directions
Cook's Tips
Make-Ahead: Cake and filling can be prepared separately 1 day in advance. Wrap cake tightly in plastic wrap; store at room temperature. After filling has cooled, cover and refrigerate. An hour before serving, remove filling from refrigerator and let stand at room temperature 1 hour before spreading over cakes. Entire cake can be assembled up to 1 hour before serving.
Nutrition Facts
Per Serving:
287 calories; protein 3.1g; carbohydrates 44.2g; fat 12.5g; cholesterol 47.8mg; sodium 161mg. Full Nutrition