2 cups white sugar
1/2 cup butter
1 cup brown sugar
1/4 cup buttermilk
1 cup evaporated milk
2 eggs
1 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1/2 cup confectioners' sugar for rolling
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
In a large bowl, cream together the 1/2 cup butter, brown sugar, buttermilk, evaporated milk and eggs. Beat in the vanilla and 1/2 cup of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Gently stir in the remaining flour in a steady stream, beating well after each addition.
Pinch dough together the dough, then divide it into two even portions. Form one circle out of the two halves. Roll each circle into a 5x7 inch rectangle. Spread the remaining half of the cream over the cream side of the dough. Roll each rectangle in a neat strip around the perimeter, then crimp the ends together.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the icing: In a large bowl, beat together the confectioners' sugar and 1/2 cup of the whipped topping. Spread over cooled cake, and let stand 15 minutes before removing from the refrigerated cake.
⭐ ⭐ ⭐ ⭐ ⭐