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Chocolate Cream Filled Cake Roll Recipe

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This recipe for Chocolate Cream Filled Cake Roll is from The Family of Leroy and Delores Kanagy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

Filling
8 T butter
1/2 c shortening
1 cup sugar
3/4 evaporated milk
t T vanilla
Directions:
Directions:
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 375º 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.

Filling
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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