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Easy Chocolate Roll-up Recipe

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This recipe for Easy Chocolate Roll-up, by , is from In the Kitchen with Grandma, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Calder


1/4 c. butter
1 c. chopped walnuts
1 1/3 c. flaked coconut
1 (15 1/2 oz can) sweetened condensed milk

3 eggs
1 c. sugar
1/3 c. flour
1/4 tsp salt
1/4 tsp. baking soda
1/3 c. water
1 tsp. vanilla

Preheat oven to 375. Line a 15*10 inch jellyroll pan with foil. Melt butter in pan. Sprinkle nuts and coconut evenly in pan. Drizzle with condensed milk.
In a mixer bowl, beat eggs at high speed for 2 minutes until fluffy. Gradually add sugar; continue beating 2 minutes. No need to sift flour; spoon into cup and level. Add remaining ingredients; blend 1 minute at low speed. Pour evenly into pan. Bake at 375 for 20-25 minutes until cake springs back when touched in the center. Sprinkle the cake in pan with powdered sugar. Cover with a towel. Place cookie sheet over towel; invert. Remove pan and foil. Start with 10 inch side and roll up jellyroll- fashion, using towel to roll the cake. Do not roll towel in cake. Leave wrapped




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