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Ingredients
- CAKE
- 1 cup flour
- 2 Tablespoons unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1 stick margarine
- 3/4 cup sugar
- 1 large egg
- 1 tablespoon liquid red food coloring
- FILLING
- 8 ounces cream cheese
- 5 ounces white chocolate -- melted
- 1/2 stick margarine
- 1/3 cup confectioners sugar
- 1/2 teaspoon almond extract
- red raspberries
Preparation
Step 1
Preheat oven to 375. Line a 15 1/2 by 10 1/2 inch jelly roll pan with foil. Grease the foil.
Sift flour, cocoa, baking soda, and salt. Set aside. In a small, stir together with milk, vanilla and apple cider. In a mixer, beat the butter on medium low speed until cream and smooth, about 1 minute. Increase the speed and add the sugar in a steady stream. Continue to beat until light in color and fluffy, about 2 minutes, stopping to scrape the bowl occasionally.
With the mixer on medium speed, add egg slowly, about 1 tablespoon at a time, beating after each addition until incorporated and scraping down the bowl every once in a while.
Add the flour mixture in two or three additions, alternately with milk mixture in one or two additions, beginning and ending with flour mixture and mixing only until incorporated. Add food coloring and mix until evenly distributed. Without delay, spoon the batter into the pan spreading evenly.
Bake the cake 10 minutes until set on top and springs back when lightly pressed. Transfer to a wire rack. If necessary, run a thin knife blade around the perimeter of the pan to loosen the cake sides. Then pull up on the foil overhang and carefully transfer cake to wire rack. Without delay, place a sheet of foil over the cake and make a shallow tent to hold moisture in while the cake cools, but prevents the foil from sticking to the cake). Cool for 45 minutes.
FILLING: In a stand mixer, beat the cream cheese. Pour half of the chocolate and beat until smooth, stopping the mixer to scrape down the bowl. Pour in the remaining chocolate and beat just until combined. add butter then sugar and almond extract and beat until smooth and creamy.
Spread filling on cake and roll up. You can also put a row of raspberries on the long end of the roll on the filling and then roll up. Dust with powdered sugar.