6 eggs 1 pkg. (2-layer size) red velvet cake mix 1/2 c. water 1/4 c. oil 2 pkg. (3.4 oz. each) JELL-O® Cheesecake Flavor Instant Pudding 1-1/4 c. cold milk 1 tub (8 oz.) COOL WHIP Whipped Topping, divided 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 c. sugar 1/2 c. BAKER'S ANGEL FLAKE Coconut
What to do:
1. HEAT oven to 350°F. 2. PLACE large sheet of waxed paper on clean kitchen towel; set aside. Spray 15x10x1-inch pan with cooking spray. Line with parchment or waxed paper; spray with additional cooking spray. Dust evenly with flour. 3. BEAT eggs in large bowl with mixer on high speed 5 min. (Eggs should be frothy and lemon colored.) Add cake mix, water and oil; beat on low speed 30 sec., then beat on medium speed 1 min. Pour 3-1/2 cups batter into prepared pan; spread to evenly cover bottom of pan. Gently tap filled pan on counter to remove any air bubbles. Spoon remaining batter into 6 paper-lined muffin cups. 4. BAKE cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off parchment. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to second wire rack; cool completely. Reserve cupcakes for another use. 5. BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Unroll cake; remove waxed paper and towel. Spread pudding mixture onto cake. Reroll cake; wrap tightly in plastic wrap. Refrigerate 30 min. 6. MIX cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Unwrap cake; place on platter. Frost with cream cheese mixture; sprinkle with coconut. Refrigerate 15 min.