Ingredients
- Cake:
- 3 eggs
- 1 c. granulated sugar
- 1/3 c. water
- 1 tsp. vanilla
- 3/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1/4 c. cocoa
- Powdered Sugar
- Filling:
- 1/4 c. Crisco shortening
- 1/2 c. butter, softened
- 1 c. powdered sugar
- 1/2 tsp. vanilla
- 1 c. marshmallow cream
- Chocolate Ganache Glaze:
- 1/2 c. heavy cream
- 2/3 c milk chocolate chips
Preparation
Step 1
For Cake: Preheat oven to 350 degrees. Spray jelly roll pan 15 1/2 x 10 1/2 x 1 inch with Baker's Joy or grease and flour pan.
Beat eggs in bowl on high speed until thick, about 5 minutes.
Add sugar gradually then beat in water and vanilla on low.
Add flour, cocoa, salt and baking powder gradually. Beat just until smooth.
Pour into prepared pan and bake 15 minutes or until toothpick inserted in center comes out clean.
Immediately remove cake, invert onto towel that was sprinkled with powdered sugar.
Roll cake up with towel. Cool on cake rack, 30 minutes or until cool.
Unroll cake and spread with filling.
For Filling: Cream crisco shortening, butter and powdered sugar.
Add vanilla and marshmallow cream and beat until smooth.
Spread on chocolate cake, then roll up.
For Glaze: Heat cream over medium heat until it begins to simmer. Quickly remove from heat and add the chocolate chips. Stir until chocolate has melted. Pour over the top of cake and allow to cool. Refrigerate.