Sunday, March 31, 2013

Chocolate Roll Cake

Here is a recipe that I use for a Chocolate Roll Cake. The recipe makes 2 rolls and then I make 2 different frosting, one with a cream cheese filling and one with a cocoa filling. The recipe is made for 2 rolls so cut in half if you wish to only make 1 roll. It is quite simple so don't be intimidated!!

2- 10x12 cake pans
2 pieces of wax paper 10x 12 (cut to size)
4 eggs
1/2 cup water
1 box Devil Food Cake
Preheat oven to 350*
Spray the bottom of the cake pans with non-stick spray. Place the wax paper in the bottom of the pans and spray them with non-stick spray.
In a mixing bowl beat eggs on medium for 5 minutes, add in water and beat on low for 2 min. Add in cake mix for 2 more minutes on medium. Divide the batter in half and bake for 12 min or until cooked throughout.
While the cake is cooking place 2 clean hand towels on your counter, sprinkle with cocoa powder or powdered sugar. When the cakes are done, remove from oven and quickly remove cake from the pans (flip cake pans on top of towels, they will fall right out). Peel off the wax paper slowly, if you want your cakes to look symmetrical now is the time to use a knife to quickly trim edges to straight lines. Using the short end of the towel, roll the cakes up and place seam side down on a cooling rack for about 30 minutes.
Use the next 30 minutes to make your filling!

Filling is super easy:
1 8oz cream cheese softened
1/2 cup Cool Whip
1/2 cup powdered sugar
1t Vanilla extract
1/4 cup butter softened

Beat all ingredients in a mixing bowl until smooth.*Remember you made enough filling for 2 rolls so only use half of the filling for the first roll.
For the 2nd roll I add 3T of cocoa powder or 3T of mocha latte powdered flavor depending on what flavor I'm going for to the remaining filling. 

Unroll your cake that is in the towel and smooth filling over entire roll. Re-roll your cake without using the towel, wrap in tin foil and place in fridge seam side down until ready to serve. When ready to serve remove from fridge and bring to room temperature (about 20 min). I also put my rolls in cake pans when in the fridge just to protect them.
Enjoy! The first picture is the vanilla roll, the second is a chocolate filling.You can also sprinkle some powdered sugar on top if you please. I saved an old spice container, washed it and filled it with powdered sugar to get a nice even dusting of sugar.

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