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Chocolate, Coconut, And Pecan Roll

Source of Recipe

Aunt Saunny

For The Filling:
1/4 cup of butter
1 cup of chopped pecans
1 1/3 cups of flaked coconut
1 can of sweetened condensed milk
Powdered sugar

For The Cake:
3 eggs
1 cup of sugar
1/3 cup of unsweetened cocoa
2/3 cup of flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1/3 cup of water
1 teaspoon of vanilla

Preheat oven to 375 degrees. Line a 10 x 15 inch jelly roll
pan with foil. Melt the butter in the pan. Sprinkle nuts
and coconut evenly in pan. Drizzle condensed milk over all.
Beat eggs in large mixing bowl 2 minutes. Gradually add
sugar while beating beating eggs. Add remaining cake
ingredients. Blend in 1 minute at low speed. Pour batter
evenly over filling. Bake 20 to 25 minutes until cake springs back when touched in center. Sprinkle cake with powdered sugar and cover with a clean towel. Place cookie sheet over towel and invert. Remove pan and foil. Starting with long side, roll up jelly roll fashion, using towel to help roll cake. Leave wrapped to cool on wire rack 15 minutes. Remove towel and finish cooling. Place roll on platter and sprinkle with powdered sugar. Serve with vanilla ice cream or whipped cream.