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1
Preheat the oven to 350 degrees F. Dust a large sheet of aluminum foil with confectioners' sugar.
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2
Grease a jelly-roll pan with butter, and then line the bottom with parchment paper.
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3
In a medium bowl, mix the boxed cake mix with the oil, 1 cup water and eggs and until well blended.
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4
Scrape the batter into the prepared pan and spread evenly.
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5
Bake until a fork or toothpick inserted into the center of the cake comes out clean, about 20 minutes.
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6
While the cake is still hot, run a knife along the edges to release it from the pan.
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7
Immediately invert the cake onto the prepared sheet of aluminum foil.
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8
Let cool.
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9
Spread the cake with the red raspberry preserves and set aside.
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10
In a small saucepan, scald the heavy whipping cream.
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11
Remove from the heat and add the dark chocolate.
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12
Stir until all of the chocolate is melted.
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13
Let the mixture stand until spreadable.
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14
Spread over the cake.
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15
Immediately after, begin to roll up the cake starting at the long edge and use the foil to help roll and tighten the cake.
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16
Wrap the rolled cake tightly with plastic wrap.
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17
Refrigerate until firm, 2 to 3 hours.
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18
To serve unwrap and dust with confectioners' sugar.
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19
This recipe was created by a contestant during a cooking competition.
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20
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
