Creamy Chocolate Cake Roll

By s_curtis444

Ingredients

• FILLING:
• 5 eggs, separated
• 1 c. powdered sugar
• 1 tsp. vanilla
• 1/4 c. flour
• 1/4 c. baking cocoa
• 2 tbsp. sugar
• 1 pkg (8oz) cream cheese, softened
• 1/3 c. sugar
• 1 pkg. instant vanilla pudding
• 1 tsp. vanilla
• 4 c. heavy cream
• CHOCOLATE RASPBERRY SAUCE:
• 1 1/2 c. semisweet choc. chips
• 1/2 c. seedless rasp. jam
• 1/4 c. heavy whipping cream
• 1 tsp. almond extract

Preparation

Step 1

Place egg white in small bowl; let stand at room temp 30 mins. Line a greased 15 x 10 baking pan w/ waxed paper; grease paper and set aside.

In large bowl, beat egg yolk on high 5 mins. or till lemon colored. Gradually beat in powdered sugar. Stir in vanilla. Sift flour and cocoa together; gradually add to yolk mixture and mix well. Batter will be very thick.

Beat egg whites on med. till soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating on high till stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.

Bake at 375 for 12-15 mins. or till cake springs back when lightly touched. Cool 5 mins.