Misc Desserts

DOUBLE CHOCOLATE CREAM ROLL

  • 1 1/2 t Shortening
  • 5 Eggs, separated
  • 1 t Vanilla
  • 1 c + 2 t Powdered sugar, divided
  • 3 T Cocoa
  • 1/8 t Salt
  • 1 1/2 c Skim milk
  • 2 pkg (3.3 oz each) Instant White chocolate pudding mix
  • 1 carton (8 oz) Cool whip, thawed
  • 3 T Caramel ice cream topping, divided
  • 1/2 c Walnuts, chopped, divided
  • 1 T Hot fudge ice cream topping warmed

    • Coat a 15 x 10 x 1 inch baking pan with nonstick cooking spray, line with parchment paper. Grease the paper with shortening, set aside. In a mixing bowl, beat egg yolks on high speed until thick and lemon colored. Add vanilla. Combine 1 c powdered sugar, cocoa and salt, gradually add to egg yolks. In another mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan.

    Bake at 350° for 14 - 16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining powdered sugar. Gently but quickly peel off parchment paper. Roll up cake in the towel jelly-roll style, starting wtih a short side. Cool completely on a wire rack.

    In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in cool whip. Set aside 1 c. Unroll cake, spread remaining filling evenly over cake to within 1/2 inch of edges. Drizzle with 2 T of caramel topping; sprinkle with 6 T walnuts. Roll up again. Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and chill for 1 hour before serving. Refrigerate leftovers.

    Yield 12 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!