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Chocolate Cream Filled Cake Roll Recipe

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This recipe for Chocolate Cream Filled Cake Roll, by , is from The Family of Leroy and Delores Kanagy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Frehn


1 c self-rising flour (or 3/4 c flour and 1 tsp baking powder and 1/4 tsp salt)
1/4 c cocoa
1 c sugar
3 eggs
1/3 c water
2 tsp vanilla

1 c powdered sugar, plus more for dusting

8 T butter
1/2 c shortening
1 cup sugar
3/4 evaporated milk
t T vanilla

Line a jelly roll pan (15-1/2x10-1/2x1) with waxed or parchment paper, greased on both sides.

In mixing bowl, combine flour and cocoa and set aside. In another bowl, beat the eggs 5 minutes, gradually beat in sugar a little at a time while continuing to beat till all of it has been added, Add water and vanilla, Beat 1 minute. Beat in flour mixture a little at a time.

Pour mixture into prepared pan, spreading evenly, Be sure cake spreads to the corners of the pan.

Bake at 375 for 12-15 minutes. Loosen edges with tip of sharp knife. Dust entire top of cake with 1 cup of powdered sugar. Invert and roll in dish towel starting at short end. Cool completely. Spread with cream filling and re-roll. Dust cake with powdered sugar or frost with chocolate icing. Keep refrigerated.

Cream butter and shortening for 5 minutes at medium speed.
Add sugar a little at a time until mixed. Cream another 3 to 4 minutes. Mix milk and vanilla together. Add a little at a time, scraping the sides and bottom frequently.




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