Live Music from the North Pole!

Makes 14 servings


Featured Brands: PAM, DUNCAN HINES


Get creative this Halloween with a fun take on a classic Swiss roll! Whip up our spooky Halloween chocolate cake roll filled with whipped cream, glazed with chocolate frosting and decorated with monster eye cake balls—you’re going to be making this one every year!


PAM Baking Spray
2 tablespoons confectioners’ sugar

4 eggs
1 pkg (15.25 oz each) DUNCAN HINES Classic Devil’s Food Cake Mix

1 cup water
1/4 cup vegetable oil

1 teaspoon black food coloring gel


1 container (16 oz each) DUNCAN HINES Classic Chocolate Creamy Home-Style Frosting, divided
1/2 teaspoon black food coloring gel

1/2 cup orange-colored candy melts
1/2 cup purple-colored candy melts

candy eyes
Halloween sprinkles

3/4 cup heavy (whipping) cream

2 tablespoons confectioners’ sugar
1 teaspoon vanilla

1/4 teaspoon orange food coloring gel



1.FOR CAKE: Preheat oven to 350 degrees. Spray 11”x15” baking sheet with baking spray, line with parchment paper and spray parchment lightly with baking spray. Spray an 8” round pan with baking spray. Sift 2 tablespoons confectioners’ sugar evenly over clean kitchen towel.

2.Beat eggs in large bowl with an electric mixer on high speed until frothy, pale yellow and doubled in volume, 3 to 5 minutes. Pour in cake mix, water, oil, and food coloring; beat on medium speed until well blended, about 1 minute.

3.Pour 1 cup cake roll batter into 8” pan. Pour remaining batter onto baking sheet and spread evenly. Bake both pans 14 to 17 minutes, until toothpick inserted in centers comes out clean. Cool round cake completely on wire rack.

4.Immediately invert Halloween cake roll onto prepared towel. Remove pan and peel off parchment paper. Starting at one of the short sides of the cake, roll up cake and towel. Cool completely, 45 minutes to 1 hour.

5.FOR MONSTER CAKE BALLS: Place frosting in a medium microwave-safe bowl. Stir in black food coloring. Break round cake into small pieces and place in another medium bowl. Stir in 1/3 cup frosting. Roll into 8 cake balls, about 2 tablespoons each. Place on waxed paper-lined baking sheet and freeze 15 minutes.

6.Melt candy melts according to package directions. Roll cake balls in melted candy, place on waxed paper-lined baking sheet. Decorate with eyes and sprinkles to make monsters. Let stand until candy is hardened.

7.FOR FILLING: Beat heavy cream, confectioners’ sugar, vanilla, and orange food coloring in a medium bowl with an electric mixer on high speed until cream holds soft peaks, about 3 minutes.

8.Gently unroll cake roll and spread whipped cream evenly over. Use the towel to help roll the cake up again. Transfer to serving plate.

9.Microwave remaining chocolate frosting 30 seconds; stir. Frosting should be fluid but not melted. If needed, microwave in 10-second increments until fluid. Pour frosting over Swiss roll. Decorate with sprinkles and cake ball monsters. Refrigerate 30 minutes. Slice Halloween cake roll and serve!


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