Ingredients:
For the Cake:
15.25 ounces red velvet cake mix
2 eggs
¾ cup vegetable shortening
For the Frosting:
8 ounces cream cheese, softened to room temperature
½ cup butter, softened to room temperature
1 teaspoon vanilla extract
2½ cups powdered sugar
Instructions:
Preheat your oven to 350°F (175°C).
Prepare the cake batter by mixing the red velvet cake mix, eggs, and vegetable shortening until well combined. The dough will be quite thick.
Form the dough into balls, ensuring they are all similar in size for even baking.
Place the dough balls on an ungreased cookie sheet and bake for 8 minutes.
Cool the cookies immediately on a cooling rack to stop them from cooking further.
Make the frosting by creaming together the cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.
Assemble the cake roll by spreading the cream cheese frosting onto cooled cookies and sandwiching them together.
Preparation time: 15 minutes
Cooking Time: 8 minutes
Servings: 18
Calories: 321 kcal per serving
Notes:
Ensure the dough balls are evenly sized for consistent baking.
The cookies should be cooled completely before adding the frosting to avoid melting.
