Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Chocolate Marshmallow Roll




Source of Recipe


Linda's Busy Kitchen


List of Ingredients




1 cup all-purpose flour
3 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup boiling water
***
Marshmallow Filling

1 cup whipping cream
1 teaspoon vanilla extract
1 1/2 cups miniature marshmallows


Recipe



Marshmallow Filling:

Whip cream; stir in vanilla extract and marshmallows.
Measure flour. Add cocoa, baking powder and salt to flour. Stir to blend. Beat eggs and vanilla with mixer until light. Add sugar gradually. Continue to beat until light and fluffy. Add blended dry ingredients to egg mixture with electric mixer (low speed). Add boiling water. Mix well. Pour into greased, wax paper lined 10 x 15-inch jellyroll pan. Bake at 400 degrees F for 15 to 18 minutes.
Loosen edges and turn out of pan immediately onto tea towel sprinkled with confectioners' sugar. Remove wax paper. Turn rough edges from cake. Roll up carefully in tea towel. Cool on rack.
Unroll cooled cake. Spread evenly with Marshmallow Filling. Roll up carefully. Chill 2 hours or until firm.Makes 10 to 12 servings.