CHOCOLATE ROLL CAKE RECIPE RECIPES

CHOCOLATE ROLL I RECIPE | ALLRECIPES

Chocolate Roll I Recipe | Allrecipes image

This is a chocolate roll that you will get many raves about. Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner. You must follow step by step, no shortcuts for success.

Provided by Carol

Categories Desserts Cakes Chocolate Cake Recipes

Yield 1 - 15 inch jelly roll

Number Of Ingredients 8

Ingredients

5 eggs
½ teaspoon cream of tartar
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pint heavy whipping cream, whipped
¼ cup confectioners' sugar for dusting
¼ cup all-purpose flour

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

Nutrition Facts : Calories 127.6 calories, CarbohydrateContent 11.7 g, CholesterolContent 65.9 mg, FatContent 8.5 g, FiberContent 0.3 g, ProteinContent 2 g, SaturatedFatContent 4.9 g, SodiumContent 22.3 mg, SugarContent 9.7 g

FAST N' EASY CHOCOLATE CAKE ROLL RECIPE - FOOD.COM

Fast n' Easy Chocolate Cake Roll Recipe - Food.com image

This is a good dessert that can be done a day or two ahead and frozen...add fresh fruit and you've got a great ending to any meal...Credit goes to Lucy for this recipe..thanks

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 15" x 10" pan, 10 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup granulated sugar
confectioners' sugar
1 (8 ounce) container Cool Whip, thawed

Steps:

In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
Mix well; set aside.
In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
In a smaller bowl, using clean beaters, beat whites on high until foamy.
Gradually add 1/2 cup sugar; beat til stiff but not dry.
Fold 1/3 egg whites into egg yolk mixture.
Alternately fold in remaining whites and flour mixture.
Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
Poor batter in pan, smooth top.
Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
Dust a clean tea cloth with remaining sugar.
Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
Starting with a long side, tightly roll up cake with cloth.
Transfer seamside down, to a wire rack to cool.
Unroll cake; remove cloth.
Spread cool whip and re-roll cake.
Place seamside down on a plate and dust with confectionery sugar before serving.
I add some chopped chocolate bits to the cool whip sometimes for a change.

Nutrition Facts : Calories 208.2, FatContent 8.2, SaturatedFatContent 5.8, CholesterolContent 84.6, SodiumContent 193, CarbohydrateContent 32, FiberContent 1, SugarContent 25.4, ProteinContent 3.7

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