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August 31, 2011
Chocolate Cake Roll
Traditional Cakes & Pies
Prep time:
45 minutesbaking time:
8 to 9 minutes“I loved to help Grandma make this spectacular cake. She always let me make the filling and lick the bowl!”
Ingredients
Serves 10
- 3 large eggs, separated
- 1/2 cup graulated sugar
- 5 ounces semisweet chocolate, melted
- 1/3 cup water
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teapsoon baking soda
- 2 cups whipped cream
- 3/4 cup mini marshmallow
- 1 1/2 cups confectioners' sugar
- 1 ounce unsweetened chocolate, melted
- 1/4 cup light cream
Directions
1
Preheat oven the to 350°F. Line a 15 x 10-inch jelly roll pan with foil, extending foil 1 inch over edges of pan. Lightly grease and flour foil.
2
Beat egg yolks and granulated sugar in medium bowl until light. Beat in the semisweet chocolate. Stir in water and vanilla extract; mix well. Stir in flour, baking powder and baking soda.
3
Beat egg whites in large bowl until soft peaks form. Gently fold in chocolate mixture. Spread in prepared jelly roll pan.
4
Bake until toothpick inserted into center comes out clean, about 8 to 9 minutes. Loosen sides of cake from foil. Invert onto dish towel lightly dusted with some unsweetened cocoa powder. Peel off foil. Starting at short end, roll up cake jelly roll fashion with towel inside. Let cake cool completely on a rack.
5
Stir together the whipped cream and mini marshmallows. Unroll cake and remove towel. Spread cake with whipped cream filling; roll cake back up.
6
Place confectioners’ sugar in medium bowl; stir in melted unsweetened chocolate. Gradually stir in light cream until smooth. Frost cake roll; garnish with pecans, if desired.
Variations(0)
Reviews(0)
grandma's secret
grandma's secret
Our large family usually ate up this sweet specialty in one day. However, whenever there were leftovers, Grandma stored this cake in the refrigerator, because of its perishable cream filling. The cake was just as tasty served cold.
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