Chocolate Swiss Roll Cake

By jab120638

Ingredients

• for the marshmallow filling:
• 1 recipeHershey's Chocolate Cake
• 6 tablespoons softened butter
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1-7 oz. container marshmallow fluff
• 1 tablespoon milk {if needed}
• for the dark chocolate frosting/glaze:
• 1/4 cup butter
• 1 1/4 cups dark chocolate chips
• 2 tablespoons cocoa powder
• 1/4 cup milk
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla
• sprinkles for garnish, if desired

Details

Servings 12
Preparation time 240mins
Cooking time 255mins
Adapted from laurenslatest.com

Preparation

Step 1

Directions:

Prepare cake according to directions listed here. Roll up and cool {like my pictures detail}.

For the frosting, stir butter, powdered sugar and vanilla together to start incorporating. Add in the marshmallow fluff and whip it good for 1 minute. Scrape sides and stir again briefly. If you think it's too thick, add in 1 tablespoon milk.

Unroll cooled cake, spread frosting evenly across the entire thing, then roll up again gently. Wrap in plastic wrap and refrigerate 2-3 hours until the filling firms up.

Remove plastic wrap and place cake roll onto a cooling rack with foil underneath to catch any drips.

For the frosting, melt butter, chocolate chips, cocoa and milk together in a small pot over low heat. Once everything has melted together, remove from heat then stir in powdered sugar and vanilla.

Pour warm frosting over cake, using the back of the spoon to spread gently, covering every exposed part of the cake. Top with sprinkles if desired. Refrigerate 20-30 minutes until frosting has firmed up.

Slice into pieces and serve.