Cream Filled Chocolate Cake Roll

in Diana's Recipe Book

Average Rating:  (total ratings: 14) [Read reviews] [Post a review]

Servings: 10

Comments: What a pretty and oh so delicious dessert to make for your holiday dinner. Your guests, especially the ones who are chocolate lover's, will love this special cake roll.

Ingredients: For The Cake: 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, divided Confectioners' sugar For The Filling: 1 container (8 ounces) frozen whipped topping, thawed

Instructions: To Make The Cake: Preheat oven to 350ºF (180ºC). Line a 15 x 10 x 1-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on a medium speed, beat egg yolks and 1/2 cup sugar until fluffy. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes. To Roll And Fill The Cake: Dust a clean tea towel with remaining sugar. Turn cake out onto prepared towel; remove waxed paper. Trim the cake's edges. Starting with a long side, tightly roll up cake with towel. Transfer cake, seam-side down, to a wire rack to cool. Unroll cake; remove towel. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving. Variation: Mix some mini chocolate morsels into the filling before spreading on the cake for a chocolaty surprise. Makes 10 servings.

Source: DianasDesserts.com

Date: October 4, 2002

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