Creamy Chocolate Cake Roll

Creamy Chocolate Cake Roll
Creamy Chocolate Cake Roll

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

ServingsPrep: 55 min. Bake: 15 min. + chilling

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • Ingredients

  • 5

    eggs, separated

  • 1

    cup confectioners' sugar

  • 1

    teaspoon vanilla extract

  • 1/4

    cup all-purpose flour

  • 1/4

    cup baking cocoa

  • 2

    tablespoons sugar

  • CREAM FILLING/FROSTING:

  • 1

    package (8 ounces) cream cheese, softened

  • 1/3

    cup sugar

  • 1

    package (3.4 ounces) instant vanilla pudding mix

  • 1

    teaspoon vanilla extract

  • 4

    cups heavy whipping cream

  • CHOCOLATE RASPBERRY SAUCE:

  • 1-1/2

    cups semisweet chocolate chips

  • 1/2

    cup seedless raspberry jam

  • 1/4

    cup heavy whipping cream

  • 1

    teaspoon almond extract

Directions

•Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-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

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