Banana Split Icebox Cake – Nance & Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Banana Split Icebox Cake, found over at The Girl Who Ate Everything. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was my choice, and I chose it because I knew if I chose another damn BAKING recipe, Nance was going to give me shit. So as I was casting around wildly for a light NON-BAKING, NON-COOKING recipe, I ran across this post about 10 No-Bake Desserts. I looked through them – and they all look good – but then I saw the Banana Split Icebox Cake, and I was all “Ooh! That looks yummy!”, glanced at the recipe to make sure it didn’t contain any weird ingredients, and sent the link to Nance for her approval.

Then came time to make it, and my freakin’ bananas weren’t ripe yet so I had to put it off ’til the next day. THEN OF COURSE THEY WERE OVER-RIPE. Bananas go from completely green to having brown spots in the space of ten minutes, I swear. So the morning came, and I was gathering my ingredients, and I actually READ THROUGH the recipe and found that once it was assembled it needed to sit in the fridge for 8 hours.

I think we need to start putting warnings at the top of these posts. Warning: Has to sit in the fridge for 8 hours, then you STILL have to make the chocolate drizzle and drizzle it, FOR THE LOVE OF CHRIST. Now, I am well aware that it’s my own stupid fault for not reading the recipe before I sent it off to Nance for approval, but what fun is that? What would I have to bitch about? MUCH more fun this way, of course.


Banana Split Icebox Cake (1)

Cool Whip, sour cream, instant vanilla pudding mix, graham crackers, strawberries, bananas.

It was when I opened my can of pineapple to drain it that I realized instead of buying crushed pineapple, I’d bought pineapple tidbits.

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There was a little swearing on my part, but whatcha gonna do? No way I’m going back to the store for pineapple when I HAD pineapple. So I dumped it into a cup and used my stick blender thingy (what the hell is it called? Immersion blender, maybe?) to “crush” the pineapple.

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Only instead of “crushing” it, I more “pureed” it, but OH WELL.

Throw the Cool Whip, sour cream, vanilla pudding mix into a bowl.

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Mix it all up, then fold in the pineapple.

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You should probably take a couple of bites to make sure it tastes okay. Best to be safe, am I right?

Then dump all that stuff into a big Ziploc bag (I used the gallon size) and snip a corner of the bag. Place four graham crackers, side by side (to make a big rectangle) in a baking dish or on a serving plate, and then pipe out about a cup of the Cool Whip mixture.

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This is the point where I said “I cannot eyeball “about” 1 cup, and also, I think I cut too big a hole in the corner of this stupid bag.” So I smoothed what I’d piped out across all the graham crackers, and then measured the amount of filling for each layer rather than eyeballing it. I’m picky that way. Also, I don’t like the word “about” in recipes. I need some firm guidelines, damnit.

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Then I was to put  1/4 cup of banana slices on top of the filling. Only banana slices stick to measuring cups, which annoys me, so I just slapped down banana slices willy-nilly.

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When I got further along in the layering, I realized that if I used that much banana on each layer, I’d probably end up using like 5 bananas. Which, in retrospect, would have been fine (we both like bananas), but I wanted to have leftover bananas from the bunch to make banana bread later this week, so I was stingy with the banana slices toward the upper layers.

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What I’d recommend you do, before you start the whole layering thing, is put 24 graham crackers to the side and do the layering thusly: graham crackers, filling, bananas, graham crackers, filling, bananas, and repeat until you’re out of graham crackers, whereupon you put the last layer of filling and then bananas, and you’re done. (It sounds confusing when I put it that way, but it makes sense to ME.)

Then I slapped some plastic wrap over the whole kit and caboodle, and wandered off.

8 hours later, Fred said “Are we ever going to eat this stuff you made?” and I said “Oh, right. I need to make the chocolate drizzle for the top!”

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Heavy cream and semi-sweet chocolate chips. The recipe says to measure 1/4 cup of heavy cream, microwave it until hot, and then pour it over the chocolate chips, let it sit for a moment, and then stir it all together ’til you have a smooth sauce. The problem was that both of my 1/4-cup measuring cups were in the dishwasher, dirty, and I didn’t want to pull them out and wash them. So I used 1/3 cup of each instead. I’m wild like that.

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After all that, I let the sauce cool while I was chopping strawberries to put on the top.

Before drizzling:

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After (I didn’t use all the sauce I had, by the way) :

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Fred predicted that it was going to be messy, getting a slice of this stuff on the plate, but the graham crackers had softened nicely and behaved themselves, so there was no mess.

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I was able to cut it with a plastic spatula, no problem.

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The verdict? It was really good! As promised, it was really light and not overly filling. It reminded me a lot of a recipe Jean sent me a few years ago, called “Eclair Cake”, the exact recipe I am unable to find online anywhere. The difference between that recipe and this is that the Eclair Cake doesn’t have fruit, you actually make the vanilla pudding before mixing it with the Cool Whip, and the topping is Hershey syrup. I liked the fruit in this (makes it practically health food!), but next time I might use Hershey syrup instead.

Fred liked it a lot, too, and today (two days after I made it), there’s some left in the fridge and it still tastes good – I went and tasted it so I can say that honestly. I do and do for you people! (I should add that Fred thought it could use more pineapple and more banana.)

So yes, two thumbs up to the Banana Split Icebox Cake. Now that I actually know it has to sit for 8 hours, that won’t come as a shock to me next time!

Nance’s take:


Welcome to my Banana Split Icebox Cake Hell.

This is a visual blog, right? Good. Because I’m using the above picture to represent how I was feeling when I made this recipe.


Please note: picture of non-food on a food blog. This is in my dining room right now. If you’re not sure what you’re seeing, I’ll tell you. It is a collection of tools sitting on a tall dresser. In my dining room. I admit to being a bit of an uptight bitch about a few things (some of you can shut the hell up right now). It has a lot to do with my needing order and structure in my life. But I have relaxed over the years when it comes to the house. You can compare it to baking and cooking. If you don’t have the proper ingredients or tools and you’re working in a cluttered or messy space, the whole experience is going to be a miserable one.

When I married an animal Rick I knew that I was going to have to give up my tight rein on chaos, cleanliness and clutter. And I really did!  There are lots of times that my house is a total mess. BUT. There is a limit. My limit was reached when my mother’s bedroom repair (storm damage) took more than 3 days.  Especially when the process brought things like the above into the other rooms of my house (including my kitchen countertops).  Tube-top wearing Shirley’s bed is in the middle of our living room and has been there since last Friday.  To say I’m shitting bricks over here is an understatement!

Yes, I’m telling you all of this because I want you to know how put-upon I was when I had to make this recipe.


But I soldiered on and just made sure that I didn’t grab the goddamn putty knife or paint tape that was left on my kitchen counter while I was making this dish and WHAT THE FUCK, RICK?


All I wanted to do was drain the freaking crushed pineapple. Already I am hating this recipe. Misplaced Anger Issue #1.


Guess who’s a dumbass and didn’t realize that your typical tub of cool whip (fuck the trademark symbol – they can sue me for the nothing that I have) is not enough for this recipe.  It specifically says 16 ounces.  The typical tub is only 8 ounces.  I totally put Shirley to work making homemade whipped cream since I had to go out and buy whipping cream special for this recipe anyway (even though it only calls for ¼ cup).  Yup.  Way to waste my money, Robyn.  Misplaced Anger #2.  Also note: no tube-top, thank Christ!


This is my mother trying to fold the pineapple into the mix. She said, “I don’t know how to fold.” But when I snapped the picture it looked like she did. And then she proceeded to BEAT THE HELL OUT OF IT until I finally took it away from her because she’s right, she does not even know what the concept of folding means and JESUS H., MOM! Misplaced Anger #3.


I am fancy and do not need to bother with a Ziploc bag.


I am also bored.


Layering my bananas. HOHUM.

And also, I did not just use two freaking bananas.  That’s ridiculous.  You definitely need at least four!


This is what it looked like the next morning. The refrigerator made it firm enough that the plastic wrap didn’t stick to it and get all yucky.


I had high hopes for how this drizzle was going to turn out. And I have decided that I am going to try to slip my Polish pottery into every single entry. Oh hush, I have to entertain myself somehow.


My hopes were dashed and I have no idea what the fuck I did wrong. And truthfully, I didn’t fucking care by then (see: word art at beginning of entry). I had work to do and absolutely no interest in making this shit. Misplaced Anger #4.


It was time to bring out the big guns.


Oh, hello, pretty cake! Goodbye, Misplaced Anger Issues!


Every single one of us loved it!


The cake was really good, but I found the recipe to be too fussy for my taste. I don’t like to shit around with things like microwaving cream to make drizzle, etc. If/When I make it again, I’ll use sugar-free pudding (I don’t like sugar free cool whip) and skip the whole drizzle mess and just use Hershey’s. This is not a reunion-party type dish. It’s the kind of dish you could serve if you were having company over for dinner since it doesn’t serve a shit-ton of people and it has to be kept in the refrigerator.


Banana Split Icebox Cake - Nance & Robyn make the same recipe
Prep time
Total time
Original Source/Author:
: dessert
Serves: 10
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1 cup (8 ounces) sour cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (8 ounces) crushed pineapple, drained
  • 24 whole graham crackers
  • 2 - 3 medium bananas, sliced thin
  • Toppings: additional sliced bananas and sliced fresh strawberries
  • Chocolate Drizzle:
  • ¼ cup heavy cream
  • ¼ cup semi-sweet chocolate chips
  1. In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag. (Or if you're annoying like Robyn, measure out the filling in 1-cup increments for each layer.)
  2. On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about ¼ cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.
  3. Before serving, make the chocolate drizzle.
  4. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.
  5. Arrange sliced fruit on top. Drizzle with chocolate and serve.


Strawberry Meyer Lemonade Spritzer – Nance & Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Strawberry Meyer Lemonade Spritzer, found over at Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was Nance’s choice, and I love how simple it is. I was all psyched to get it made because I was like, “This is going to take ten seconds tops!”

Yeah, well, there was an issue. Isn’t there ALWAYS? I went to the grocery store with my list, and would you believe there were NO Meyer lemons to be found? Not a one. Apparently they don’t carry them. So I bought a regular lemon, and then I bought a lime, intending to try the recipe with both of those. Then I got home, and I reconsidered. I really prefer to make recipes as written the first time around (it doesn’t always work out that way, but that’s how I PREFER to do it). I knew that Fresh Market (which is wayyyyyy on the other side of Huntsville) stocks Meyer lemons, and luckily I was headed in that direction to pick up Fred’s birthday cake, so I swung by to get my Meyer lemon on.

I shouldn’t be allowed in Fresh Market, honestly. That store is WAY too awesome, and I must have wandered around in there for an hour, throwing things I did NOT need into my basket. But everything was so FRESH and CLEAN and PRETTY that I couldn’t help myself. A girl is only so strong!

I did get my Meyer lemon, in any case. In fact, I grabbed five of them just in case this recipe turned out AWESOME and I needed to make it repeatedly. You never know, right?

The ingredients:

Spritzer (1)

Strawberries, Meyer lemon, agave, ice (not pictured), and sparkling mineral water.

The recipe has you mash the strawberries for both servings of the spritzer and then divide it into two glasses, but I figured I’d just do half the strawberries, put them in one glass and then the other half and put those in the other glass. I know, I’m overthinking this, but that’s what I do best.

Stupidly, I used a too-small dish to crush the first set of strawberries, and of course one piece flew out of the dish, ran around on the counter, and then committed suicide by leaping from the countertop.

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Stupid strawberry.

So I switched to a bigger bowl, and crushed the hell out of those strawberries.

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Put those strawberries in one glass, and then crushed the strawberries for the other glass.

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Don’t be jealous of my fancy glasses.

Then I cut the Meyer lemon in half and juiced each half (half for each glass), while the rest of the ingredients looked on judgmentally.

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Two tablespoons of Agave (which I have never used before) in each glass.

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Stir to combine…

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Add ice (the recipe called for two cups of ice, but I thought that was more than was needed – though I guess if I’d used bigger glasses, that would have worked).

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And add sparkling mineral water to the top.

Spritzer (9)

Miz Poo was like, “Hmm. Needs catnip.”

Spritzer (10)


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The verdict? I liked it; Fred didn’t care for it (he said it was “not bad”, but after a few sips he gave me the rest of his). I plan to make some more later today, since I have everything on hand that I need to make more, but I don’t know if I’d go out specifically to buy the ingredients to make more. Well, strike that: I know I wouldn’t make the trip to South Huntsville just to get the Meyer lemons for this.

When I make it later, though, instead of crushing the strawberries in a shallow dish, I’m going to run them through my mini food processor. Pieces of strawberry kept getting caught in my straw, and that shit annoys me.


Nance’s Take:

Okay, I don’t even have a reason for why I picked this recipe beyond the fact that it was hot the day that I was looking for recipes and I thought the picture was pretty.

Last Sunday I went to our local grocery store in search of Meyer lemons to make this drink.  This particular grocery store is one that I seldom visit because I think their prices are ridiculous.  And they confirmed my opinion when I saw the sign that said, “Meyer Lemons – $3.99 ea.”  EACH.  THREE DOLLARS AND NINETY-NINE CENTS EACH.  For a lemon!  Are you fucking kidding me?  Who pays that kind of money for a single lemon?  Apparently someone in the suburbs around Pittsburgh because they were all sold out of them.  Not one single Meyer Lemon to be found.  This is where I have to admit something shameful:  I would have paid that ridiculous price for the lemon just so I would have it for this recipe.  I need my ass kicked.  Sigh.


I ended up with a bag of regular ol’ lemons from Sam’s Club®.  Good enough for me (and my budget).


This lemon lacked character.


I suppose it’s obvious that I was bored.


I did not create a conversation between these two in my head. I wanted to, but Shirley (tube-top alert) yelled at me for playing with the food. I’m an adult and can do what I want, dammit!


Wistful lemon thinks my mom should shut the hell up. Even if she is right because OHMYGAWD, what a mess it was rolling these lemons around before we juiced them. Shh, don’t tell her she was right because I don’t even want to hear about it.


Shirley went out shopping and bought this juicer just for this recipe. I told her it was a waste of money because we’re not going to start juicing anything. We live in Pennsylvania and are not able to walk out to our orange tree to pluck fresh fruit in order to have mimosas for brunch, ya know! I get my juice just like everybody else…in a bottle.


That is Shirley’s hand juicing the lemon. She wouldn’t let anybody else play with it. Asshole. You can thank me for cropping out her body as she was wearing a fluorescent pink tube-top and a pair of blue jean shorts (jorts) with a broken zipper. You’re welcome.


If you go to the original web site, you’ll see that the recipe says to “crash” the strawberries. I had no idea what crashing a strawberry is and nobody in the house knew what it meant either. I read the printable recipe that Robyn typed up and saw that she corrected it to say crush. Wow. Dumbass, thy name is Nance. And Rick. And Shirley. Hee!


I divided the strawberries into the glasses (with ice already added) and this is where I believe I started to get annoyed because it was taking too much time. We used one and a half of the regular lemons to replace the one Meyer lemon that the recipe called for.


Agave. What every good mother gives her kids instead of high fructose syrup, honey and sugar. My kids have never tasted this shit because mommy blogging wasn’t in vogue when I was raising them so I had no idea. I like it, but just like anything else that is good for you it’s more expensive.


Okay, it’s almost ready to drink (we used Perrier® sparkling water because we’re fancy that way) and I will admit that I was already writing this entry in my head. Bashing this goddamn drink because enough with the crashing, dividing, juicing and measuring already!


I bought these straws from Bed, Bath and Beyond® a long time ago. The bottom is made that way for stirring things. They came in handy with this drink.


As I said above, I started writing this entry in my head while I was making this. But here’s where I admit that I was wrong. Yes, I said WRONG. This drink is FABULOUS. Seriously. Everything combined beautifully in order to make an excellent drink* and I could not believe how well it turned out. I would gladly go through all of it again to make this drink because I think it was totally worth it. The family felt the same way.

A little bit of work, but definitely a winner!

*An excellent drink that could possibly be even more excellent with a shot of vodka if you’ve had a hard day.  Just trying to be helpful.  heh.


Strawberry Meyer Lemonade Spritzer - Nance & Robyn make the same recipe
Prep time
Total time
Original Source/Author:
: beverage
Serves: 2
  • 6 to 8 strawberries
  • Juice of 1 Meyer lemon
  • ¼ cup agave
  • 2 cups of ice
  • 3 cups (approx) of sparkling mineral water/ club soda
  1. In a shallow dish, crush the strawberries with a fork.
  2. Evenly divide the smashed strawberries into 2 tall glasses.
  3. Add half of the Meyer lemon juice and 2 tablespoons of agave into each glass, stir until mixed.
  4. Place a cup (or less) of ice in each glass and fill up with sparkling mineral water or club soda.
  5. Stir to mix the ingredients.


Strawberry Jelly Roll – Robyn & Nance try the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Family Circle’s Strawberry Jelly Roll found over at Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was Nance’s choice, and when I saw what it was, I was like “Yes, please!” I’ve never made any kind of Jelly Roll, and rolling up a cake seems like a life skill that would come in handy. I won’t deny, I was a bit nervous because I was sure I’d mess it up, but I was willing to give it a try!

Ingredients for the cake:

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Egg whites, cream of tartar, granulated sugar, vegetable oil, vanilla, and cake flour (don’t be jealous of my fancy label. Hey, at least this one’s not written with a Sharpie on masking tape!)

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Dump your egg whites and cream of tartar in a mixing bowl, and beat until foamy. Then add 1/4 cup of sugar (NOT the entire 3/4 cup, which I very nearly did because I can never manage to pay attention to anything I’m doing for more than 10 seconds) and beat until soft peaks form.

Do not be mistaken that this is going to be the quick and easy part of the recipe. I had to keep stopping the mixer to check for soft peaks, then start the mixer again, stop it a few minutes later to check, etc. When I hit the “I’m pretty sure I fucked this up and I am NEVER going to get soft peaks” stage, soft peaks finally formed.

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Now here’s the part of the recipe that I refused to take pictures of. You’re supposed to use a jelly roll pan (10×15 inches), but I do not have a jelly roll pan, and I wasn’t about to go out and buy one. I whipped out the measuring tape and started measuring pans, and found that we had an old roasting pan the right size. So I used that, only it looks like complete and utter shit, so I’m not EVEN going to let y’all see it.

You have to spray the bottom of your jelly roll pan (or whatever kind of pan you’re using) with cooking spray, then cut waxed paper to the size of your pan, put that on the bottom, and spray THAT “lightly” with cooking spray. Here’s a tip from me to you: spray the hell out of that waxed paper or it’s going to stick to your cake. More on that in a minute.

Cook the cake for 12 minutes, then remove from the oven. Run a knife around the outside of the cake. Sprinkle 3 T of confectioner’s sugar over the cake, cover it with a clean dishtowel, cover THAT with a “slightly larger” pan (I used a cookie sheet) and flip the whole mess over. I managed it and I’m a klutz, so you should have no problems with that.

Then you’re supposed to remove the pan and the waxed paper. Except that my waxed paper stuck to the cake, and it did a good job of looking like it was PART of the cake, so I had a hell of a time getting all the waxed paper off. I think you can imagine how I did not swear at ALL.

I finally decided that since it was just Fred and I eating the cake, I wasn’t going to stress too much over whether I’d removed all the waxed paper. Obviously if I were bringing it to a party or something I would have been more careful, but in the end I think I only left a few shreds behind.

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Once you get the waxed paper off the top (formerly the bottom) of the cake, start at the short end and roll up the cake. I thought for sure this was going to be where I ended up fucking it up, but it rolled up just fine. I left it seam side down on a wire rack, and wandered off to do other things while it cooled.

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When the cake is completely cool, you mix up the filling. Ingredients:

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Strawberry jam (from the pantry, made and canned by me, thus the fancy label), sour cream, room temperature strawberry cream cheese (I took it out of the fridge and left it on the counter once the cake was out of the oven), and chopped strawberries.

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Dump the jam, sour cream, and cream cheese in a bowl, and mix it together well. Stir in the strawberries (which I chopped up in my onion chopper), then spread it on the cake, leaving about a 1/2 inch border on all sides (which I kind of didn’t).

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Roll it back up, put it in the fridge for at least an hour, and then it’s ready to serve (or to stay in the refrigerator).

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The verdict? It was… good. I have a serious sweet tooth, though, so I would have liked the filling to be sweeter. Fred thought it was okay, but thought a filling of whipped cream and chopped strawberries would have been better.

I probably won’t make this exact recipe again, but I can just about guarantee that I’m going to make the cake and mess around with different fillings. Maybe whipped cream, toasted almonds and… some kind of chocolate?

Even though I wasn’t super crazy about the cake, it’s nice to know that I can roll up a cake if I need to. You never know when there’ll be a cake-rolling emergency, and now you know who to call!



Nance’s take:  I have no idea why I picked this recipe.  There were a lot of things about it that annoyed me, but I had no idea because that would have involved me actually reading the recipe before choosing it.  What?  Do you think I actually research this shit?  Hell, no!  Robyn’s a tyrant (not to be confused with Dooce’s butler/assistant/whatever) about getting these recipes on the schedule.  Don’t let that nicey-nice save all the kitty-cats in the world bullshit fool you, man.  Y’all just don’t know.


The first thing that annoyed me.  I hate depending on this stuff.  I just don’t trust it even if it has been years since I’ve had a non-stick fail.


And then this annoyed me because I needed 8 egg whites and what the hell am I supposed to do with 8 leftover egg yolks?  I don’t like wasting food and this could send a person like me right over the edge.  What do you guys do with the egg yolks when you have a recipe that calls for only the whites?  I will tell you that I actually stood in my kitchen and scrambled these bitches up for my dogs.  And then I felt guilty.  Not because I was standing there cooking food for my dogs, but because I was giving them yolks and everybody knows that the yolks are the bad part of the eggs and OHMYHELL, I may have just played a part in killing Fifi!


See that little hole in the cream of tartar jar?  I needed 1/2 teaspoon and my 1/2 teaspoon measuring spoon wouldn’t fit in that little hole.  I was so disgusted that I just dumped it out until my 1/2 teaspoon spoon was filled up.  Oh yes, I DID!  And it felt good.  That’s what being an adult is all about.  My mother couldn’t yell at me because I was all, “Shut the hell up, Shirley.  I’m a grown ass woman who can waste all the Cream of Tartar she wants, dammit!”  And that’s exactly what I did…while fretting over egg yolks at the same time.  Just hush.  The crazy train has already left the station.


I have no idea what soft peaks mean.  Seriously.  It’s all soft to me because what the hell, it’s egg whites.  I just quit when it looks like this.  Y’all can explain the difference to me in the comment section (and don’t forget to include what you do with your leftover egg yolks).


While my egg whites were soft peaking (or over peaking) I read the rest of the recipe that mentioned the fact that I needed to beat some other stuff together.  I lost count of how many times I’ve been annoyed so far.  Trust me when I say that I was pissed that I had to go find my other mixer (since the KitchenAid was busy with the egg whites).


I started out by folding my egg whites into the flour mixture as instructed, but then I decided to throw caution to the wind and just tossed this whole mess into the big bowl of egg whites and folded it all together.


This is me dumping the whole mess into my jelly roll pan (which is really only a big cookie sheet).  No, I am not anal like Robyn.  I do not own a jelly roll pan (that I know of) and I sure as hell didn’t go measuring any pans to see if I had a match.  I decided to play the game called close enough and hoped for the best!


Please note how I work in a neat and tidy area, putting everything away and cleaning up after myself as I go.  Ahem.


This is what it looked like when it came out of the oven.


This is what it looked like when I inverted the whole mess.  Didn’t stick.  Didn’t break.  I called that a win.


I don’t have a fancy dish towel like Robyn had to wrap mine in.  I just had an old flour sack towel that Shirley hates with a passion because it’s too big for drying dishes and I refused to cut them.  Good thing I put my foot down, huh?


After it was cooled and un-rolled.  I noticed those cracks on the right and figured it was a disaster.  Then I decided that the filling would cover it and focused my fretting on whether or not the cake part would be stuck to the towel.


The filling.  I could have just ate that with a spoon and called it a day, but I had an obligation.


This was what it looked like when it was rolled up.  I didn’t trim the edge like it said to because I didn’t want to waste any of it.  Okay, that’s an outright lie.  I didn’t trim it because I skimmed the recipe (too many words!) and only noticed the trimming when I saw that Robyn trimmed her edges (much nicer picture, huh?) and read the recipe before uploading.


It was pretty good and everyone here in the house liked it, but I would have preferred more cream cheese to give the filling more creamy thickness (fat fatties unite!).  The cake itself was good and relatively fool-proof (if I can do it, anyone can) so I agree with Robyn that it would probably be a good base to use with just about any type of filling you could imagine.   All in all, I would do this recipe again and that’s saying something considering how annoyed I was with it.  Heh.

Strawberry Jelly Roll - Robyn & Nance try the same recipe
Original Source/Author:
: Dessert
  • 8 egg whites
  • ½ teaspoon cream of tartar
  • ¾ cup granulated sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla
  • ¾ cup sifted self-rising cake flour
  • 3 tablespoons confectioners' sugar
  • Filling:
  • 1 container (8 ounces) strawberry-flavor cream cheese, at room temperature
  • ¼ cup sour cream
  • ¼ cup strawberry jam
  • 1-1/2 cups chopped strawberries (about 1-pint basket)
  • Garnish:
  • Confectioners' sugar
  • Strawberries, sliced and fanned (optional)
  1. Heat oven to 375 degrees F. Coat 15 x 10-inch jelly-roll pan with nonstick vegetable-oil cooking spray. Line bottom of pan with waxed paper; lightly coat waxed paper with cooking spray.
  2. Cake: Beat egg whites and cream of tartar in large bowl until foamy. Gradually add ¼ cup granulated sugar and beat until soft peaks form.
  3. Beat together oil and remaining granulated sugar in second large bowl until well mixed, about 1 minute. Beat in vanilla.
  4. Stir cake flour into oil mixture. Gently fold in a quarter of the egg whites until completely blended, then gently fold in remaining egg whites. Spread the batter evenly with a spatula in the prepared pan.
  5. Bake in 375 degrees F oven for about 12 minutes or until top is very lightly browned and springs back when lightly touched.
  6. Run knife around edge of cake to loosen. Sprinkle top with 3 tablespoons confectioners' sugar. Cover with clean kitchen towel. Top with slightly larger baking sheet; invert. Remove pan, then waxed paper. Starting at shorter end, roll up cake in towel. Cool completely, seam side down, on wire rack.
  7. Filling: Stir together cream cheese, sour cream and strawberry jam in medium-size bowl. Gently fold in strawberries.
  8. Assemble: Unroll cake. Spread cream cheese mixture over cake, leaving ½-inch border all around edges of cake. Carefully re-roll cake. Refrigerate for at least 1 hour.
  9. To serve: Place cake, seam side down, on serving platter. Trim ends of cake. To garnish, sprinkle roll evenly with confectioners' sugar. Fan thin strawberry slices down center of cake, if desired.