CREAM-FILLED CHOCOLATE CAKE ROLL
This sumptuous dessert from Evalyn Pokorny of Hazelhurst, Wisconsin is absolutely divine. Its creamy filling, tender cake and rich chocolate glaze come bundled up in a pretty jelly-roll shape.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating until thick and lemon-colored. Stir in water and vanilla. Combine the flours, cocoa, baking powder and salt; add to yolk mixture and mix well. , In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. , Spread into an 11x7-in. baking dish coated with cooking spray. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Transfer half of the mixture to a small bowl; fold in drink mix. Unroll cake. Spread chocolate whipped cream widthwise over half of the cake to within 1/2 in. of edges. Repeat with plain whipped cream on remaining half. Roll up carefully. Place seam side down on a serving platter., For glaze, in a small saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in water and oil. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Spread over cake roll. Refrigerate until serving.
Nutrition Facts : Calories 296 calories, Fat 20g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 167mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CREAM ROLL
Did you love SuzyQ's when you were little but find them lacking somehow now that you're all grown up? Well, next time you get a craving, try this cake instead! This will satisfy you if you've lost that lovin' feelin' for SuzyQ's! Source: Epicurious Forum.
Provided by MSnow
Categories Dessert
Time 1h55m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends.
- Grease paper; set aside.
- Stir together cocoa and flour until well blended; set aside.
- In large bowl of mixer beat eggs at high speed until very light, about 5 minutes.
- Gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes.
- Fold cocoa mixture and vanilla into egg mixture until well blended.
- Pour batter into prepared pan and spread evenly.
- Bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on rack 5 minutes.
- Loosen edges of cake with thin-bladed spatula.
- Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel.
- Peel off paper.
- Starting at short end, roll up cake and towel as for jelly roll.
- Cool on rack.
- Unroll.
- Spread cake with cream filling.
- Reroll without towel.
- Place on platter and frost with Thin Chocolate Glaze.
- Chill several hours or overnight.
- Garnish with dollops of whipped cream or pistachios.
- CREAM FILLING: Beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like.
- THIN CHOCOLATE GLAZE: Melt 5 squares (5 oz) semisweet chocolate in pan, stir in 1/3 cup hot water.
- Spread thinly over roll.
CHOCOLATE CREAM-FILLED CAKE ROLL
Make and share this Chocolate Cream-Filled Cake Roll recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Spray and flour a 15"x10"x1" jelly-roll pan; set aside.
- Stir together flour and baking powder.
- In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick.
- Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick.
- Add milk and oil; beat on low until combined.
- Sprinkle flour mixture over egg mixture; fold by hand until combined.
- Spread evenly in the pan.
- Bake for 10 to 12 minutes or until the top is golden and springs back when touched.
- Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp.
- powdered sugar.
- Roll up towel and cake, jelly roll style, starting from one of the short sides of the cake.
- Cool on a rack.
- Filling: Combine sugar, cocoa and cornstarch in a small saucepan.
- Stir in evaporated milk.
- Cook and stir over medium heat until mixture is thickened and bubbly.
- Cook and stir for 2 more minutes.
- Remove from heat, cover surface and cool to room temperature.
- When cool, mix in ½ cup softened cream cheese.
- Unroll the cake and evenly spread the filling over the cake.
- Roll up the cake and chill for 2 to 6 hours.
- If desired, top with additional powdered sugar.
Nutrition Facts : Calories 148.2, Fat 4.1, SaturatedFat 1.8, Cholesterol 8.2, Sodium 114.7, Carbohydrate 23.3, Fiber 0.9, Sugar 12.9, Protein 5.4
CREAM FILLINGS FOR CAKE ROLL.. CHOCOLATE, COCONUT, BUTTERSCOTCH
I like to use these filling and change the flavor of a cake roll I am serving..the first is a basic cream filling with flavor changes given in directions.
Provided by grandma2969
Categories Dessert
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine granulated sugar, flour and salt in a saucepan.
- Gradually add milk. mix well.
- Cook over medium heat until mixture boils, stirring constantly, boil 1 minute.
- Blend a 1/4 cup of hot mixture into beaten egg.
- Return egg mixture to saucepan, mix well.
- Cook until mixture starts to bubble, stirring constantly.
- Stir in margarine and vanilla.
- Cool, then spread over jelly cake roll.
- FOR CHOCOLATE CREAM FILLING:.
- 3/4 cup granulated sugar.
- 3 tbls unbleached flour.
- 1/4 tsp salt.
- 1 1/4 cup skim milk, room temperature.
- 1 oz unsweetened baking chocolate square, melted.
- 1 egg, slightly beaten.
- 1 tsp vanilla.
- do same as basic cream filling, except add chocolate square with milk, finish same as basic cream.
- COCONUT CREAM FILLING:.
- same as basic cream filling, except use 1/2 cup granulated sugar, 3 tbls flour,1/4 tsp salt, 1 1/4 cup skim milk, room temperature,do basic procedure.use 1/3 cup flaked sweetened coconut.
- BUTTERSCOTCH CREAM FILLING:.
- 2/3 cup brown sugar, packed.
- 3 tbls flour.
- 1/4 tsp salt.
- 1 1/4 cup skim milk, room temperature.
- 1 egg, slightly beaten.
- 1 tbls margarine, melted.
- 1 tsp vanilla.
- Combine brown sugar, flur, and salt in a saucepan.Gradually add mik, mix well.Cook over medium heat till mixture begins to boil.Boil 1 minutes, stirring constantly.
- Blend a 1/4 cup of hot mixture into beaten egg.
- Return all to sauepan, mix well.
- cook until mixtue starts to bubble., stirring constantly.
- Stir in margarine and vanilla.
- Cool then spread over cooled jelly cake roll.
Nutrition Facts : Calories 390, Fat 8.6, SaturatedFat 2.2, Cholesterol 96.1, Sodium 484.3, Carbohydrate 67.6, Fiber 0.3, Sugar 50.3, Protein 10.5
CHOCOLATE ROLL I
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 24
Number Of Ingredients 8
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, Carbohydrate 11.7 g, Cholesterol 65.9 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 22.3 mg, Sugar 9.7 g
CREAM-FILLED CHOCOLATE CAKE
I use a convenient boxed cake mix to shave minutes off the prep time of this dessert. It gets a homemade tough from a yummy vanilla layer and from-scratch frosting.-Linda Hartsell, Apple Creek, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16-20 servings.
Number Of Ingredients 13
Steps:
- Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely. , In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator.
Nutrition Facts :
CREAMY CHOCOLATE CAKE ROLL
The beauty of this recipe is that it looks elegant even though it's so simple to make. It earns rave reviews, especially when served with the chocolate raspberry sauce.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in confectioners' sugar. Stir in vanilla. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be very thick). , Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, beat the cream cheese, sugar and dry pudding mix until smooth. Beat in vanilla. Gradually beat in cream until thick. , Unroll cake; spread 2-1/2 cups filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining filling. Cover and refrigerate for 1 hour. , In a small microwave-safe bowl, combine the chips, jam and cream. Microwave, uncovered, on high for 1-2 minutes or until smooth, stirring every 30 seconds. Stir in extract. Serve with cake. Refrigerate leftovers.
Nutrition Facts : Calories 766 calories, Fat 56g fat (34g saturated fat), Cholesterol 270mg cholesterol, Sodium 276mg sodium, Carbohydrate 64g carbohydrate (55g sugars, Fiber 2g fiber), Protein 9g protein.
DOUBLE-CHOCOLATE CREAM ROLL
Guests will never guess that this pretty refrigerated cake roll-with its creamy filling and drizzles of caramel and fudge-is low in fat! "An update of an old recipe, this version replaces the original whipped cream filling with pudding and nondairy topping." Rose Monfort informs from Sparta, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Coat a 15x10x1-in baking pan with cooking spray; line with parchment. Grease the paper with shortening; set aside., In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan., Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off paper. , Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again. , Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers.
Nutrition Facts : Calories 227 calories, Fat 8g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 301mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE ICE-CREAM CAKE ROLL
We brought this to a dinner party, and it was one of three desserts there but the first to go! Drizzle chocolate syrup and or raspberry sauce over the top of each slice just before serving.
Provided by startnover
Categories Frozen Desserts
Time 42m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease and lightly flour a 15x10-inch jelly roll pan, and set aside.
- Stir together flour, cocoa powder, and baking soda and set aside.
- In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high for 5 minutes or till thick and lemon colored.
- Gradually add 1/3 cup sugar beating on high till sugar is almost completely dissolved.
- Thoroughly wash beaters.
- In separate bowl beat egg whites on medium speed till soft peaks form.
- Gradually add the 1/2 cup sugar, beating till stiff peaks form.
- Fold egg yolk mixture in with egg whites.
- Sprinkle flour mixture over egg mixture, folding gently just till combined.
- Spread batter evenly in the pan.
- Bake 375°F for 12 to 15 minutes.
- Cake should spring back when touched lightly.
- Immediately loosen edges of cake and turn over on towel lightly sprinkled with powdered sugar.
- Roll the cake up w/ the towel jelly roll style, short end to short end.
- Cool on wire rack, unroll and spread w/ softened ice cream.
- Roll up again wrap in plastic wrap and freeze at least 2 hours before serving.
Nutrition Facts : Calories 169.6, Fat 5.2, SaturatedFat 2.7, Cholesterol 88.2, Sodium 79.9, Carbohydrate 28.1, Fiber 1, Sugar 23, Protein 4.3
CREAMY CHOCOLATE-ANGEL FOOD CAKE ROLL
With its creamy chocolate filling and chocolatey frosting made with whipped topping, this Creamy Chocolate-Angel Food Cake Roll is an impressive dessert,
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Spray 15x10x1-inch pan with cooking spray. Line pan with wax paper; spray with cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar. Prepare cake batter as directed on package; pour into prepared pan.
- Bake 15 min. or until top of cake springs back when touched with finger. Immediately invert cake onto towel; remove pan. Carefully pull off and discard wax paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
- Unroll cake; remove towel. Melt 2 oz. chocolate as directed on package. Mix Neufchatel and remaining sugar in large bowl with whisk until blended. Gradually stir in melted chocolate. Stir in 1 cup COOL WHIP; spread onto cake. Reroll cake; place, seam side down, on plate.
- Spoon remaining COOL WHIP into microwaveable bowl. Add remaining chocolate. Microwave on HIGH 2 min.; stir until blended. Cool 15 min.
- Frost cake with COOL WHIP mixture.
- Refrigerate 30 min.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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