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One-Step Chocolate Cake Roll




Source of Recipe


Eagle Brand®


List of Ingredients





1 can (300 mL) Regular or Low Fat Eagle Brand®

2 egg yolks plus 3 eggs

½ cup (125 mL) flaked coconut

½ cup (125 mL) chopped nuts

1/4 cup (50 mL) butter, melted

2 tsp (10 mL) vanilla extract

1 cup (250 mL) sugar

2/3 cup (150 mL) all purpose flour

1/3 cup (75 mL) unsweetened cocoa

1/3 cup (75 mL) water

icing sugar

*Chocolate glaze, optional


Recipe



1. Line a 15x10-inch (40x25 cm) jellyroll pan with parchment paper, extending paper 1 inch (2.5 cm) over ends of pan.
2. Combine Eagle Brand, 2 egg yolks, coconut, nuts, butter and 1 tsp (5 mL) vanilla; mix well. Spread evenly into prepared pan.
3. Beat 3 eggs at high speed until fluffy. Gradually add in sugar and beat 2 minutes. Add remaining ingredients except icing sugar; beat 1 minute. Pour evenly over coconut mixture.
4. Bake in preheated 350°F (180°C) oven 20 to 25 minutes or until cake springs back when lightly touched.
5. Sprinkle generously with icing sugar. Immediately turn onto clean towel; peel off paper. Beginning at narrow end, roll up cake, jellyroll-fashion. Place on serving plate, seam-side down. Cool. Sprinkle with additional icing sugar and drizzle with chocolate glaze*, if desired.