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Roll: Cocoa Cream Roll

Source of Recipe

Karen Monahan


Recipe Introduction

"This is an awesome cream covered and cream filled chocolate cake roll. Got this out of my old, old recipe box. I remember making it long ago and it is delicious. Great for the holidays!"

List of Ingredients

1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened cocoa
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
1 pint heavy cream
1/4 cup dark rum
1/4 cup confectioners' sugar
2 teaspoons vanilla
1/4 cup ground nuts



Recipe

Grease a 15x10x1 inch pan lightly and line with aluminum foil; grease foil.
Sift flour, powder, salt and cocoa together.
Beat eggs in large bowl until very thick and lemon colored.
Beat in granulated sugar gradually.
Blend in water and 1 tsp vanilla at low speed.
Mix in sifted dry ingredients slowly.
Pour into prepared pan and bake at 375* for 15 minutes or until cake springs back when touched lightly.
Sprinkle a clean dish towel with confectioners' sugar.
Carefully turn out cake onto tea towel; gently peel off foil.
Starting at narrow end, roll up cake and towel together.
Place on rack to cool.
Combine cream, rum, 1/4 cup confectioners' sugar and 2 tsp vanilla.
Whip until stiff.
Unroll cooled cake roll and spread evenly with about 2/3 of cream mixture.
Carefully roll up cake and cream and place on a serving plate.
Frost with remaining cream mixture.
Sprinkle with ground nuts.
Chill until serving.