Nutrition Facts

Serving Size 88 g

(Approx. 16 Servings)

Amount Per Serving

Calories	240	Calories From Fat	30

% Daily Value*

Total Fat 3.5 g	5%

Saturated Fat 2 g	10%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 330 mg	14%

Total Carbohydrate 49 g	16%

Dietary Fiber 1 g	4%

Sugars 37 g

Protein	4 g

Vitamin A 2%	•	Iron 4%

Vitamin C 0%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

S’mores Cake Roll

Prep Time

1 h 30 m

Cook Time

35 minutes

Total Time

2 h 5 m

Serves

16 People

Ingredients

Recipe makes 16 Servings

1/4 cup(s) H‑E‑B Confectioners Powdered Sugar

16 Oz H‑E‑B Baker's Scoop Premium Angel Food Cake Mix

3 Tbsp H‑E‑B Organics 100% Unsweetened Cocoa Powder

2 cup(s) Kraft Jet-Puffed Miniature Marshmallows, divided use

2 cup(s) H‑E‑B Select Ingredients 2% Reduced Fat Milk, divided use

2 Jell-O Vanilla Instant Pudding Mix, 3.4 oz package

8 Oz Kraft Cool Whip Original Whipped Topping

4 Oz Baker's Semi-Sweet 56% Cacao Baking Chocolate Bar, chopped

1/4 cup(s) H‑E‑B Cinnamon Graham Crackers, coarsely broken

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Instructions

Preheat oven to 350°F. Sprinkle a clean kitchen towel with powdered sugar and set aside.

Spray 15x10x1-inch pan with cooking spray. Line pan with parchment then spray with additional cooking spray.

Prepare cake batter as directed on package, stirring cocoa powder into cake mix before beating in water. Pour into prepared pan, spreading batter to evenly cover bottom of pan. (Pan will be full.)

Bake 20 to 22 minutes or until cake springs back when touched in the center.

Meanwhile, place 1-1/2 cups of marshmallows and 1 cup milk in a large microwaveable bowl and microwave on High for 2 minutes or until marshmallows are completely melted and mixture is well blended when stirred. Cool 10 minutes.

Add dry pudding mixes and remaining milk, and beat 2 more minutes. Gently stir in 1-1/2 cups Cool Whip and refrigerate until ready to use.

Remove cake from oven. Cool 10 minutes then immediately invert cake onto prepared towel. Remove pan and carefully peel off and discard parchment. Starting at one short side, roll up cake and towel together. Cool completely on a wire rack.

When cake is cool, unroll and remove the towel. Spread pudding mixture over top of cake, reroll and wrap in plastic wrap. Refrigerate for 1 hour.

Unwrap cake just before serving and place seam-side down on a platter.

Microwave chopped chocolate and remaining Cool Whip in a microwaveable bowl for 1 minute. Stir and repeat in 15-second intervals until chocolate is completely melted and mixture is well blended. Stir well. Cool 5 minutes.

Drizzle melted chocolate mixture over cake and top with graham cracker pieces and remaining marshmallows.