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Chocolate Cake Roll




Source of Recipe


Cooks


List of Ingredients




o-Bake Chocolate Cake Roll



1 (3.25-ounce) package vanilla instant pudding and pie filling mix
3 tablespoons HERSHEY'S Cocoa - divided use
1 cup milk
1 (8-ounce) tub frozen non-dairy whipped topping, thawed and divided use
1 (9-ounce) package crisp chocolate wafers
HERSHEY'S HUGS Brand Chocolates and HERSHEY'S KISSES Brand Milk Chocolates (garnish)

Recipe





1. Combine pudding mix and 2 tablespoons cocoa in small bowl. Add milk; beat on low speed of mixer until smooth and thickened. Fold in 1 cup whipped topping, blending well.

2. Spread about 1 tablespoon pudding mixture onto top of each chocolate wafer; put wafers together in stacks of 4 or 5. On foil, stand wafers on edge to make one long roll. Wrap tightly; refrigerate 5 to 6 hours.

3. Sift remaining 1 tablespoon cocoa over remaining 2 1/2 cups whipped topping; blend well.

4. Unwrap roll; place on serving tray. Spread whipped topping mixture over entire roll.

5. Remove wrappers from chocolate pieces; place on roll to garnish.
6. To serve, slice diagonally at 45° angle. Cover; refrigerate leftover dessert.


Makes about 12 servings.