Chocolate-Almond Cake Roll


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Description

So fun to make and fun to eat!

Prep time: 20 minutesCooking time: 10 minutesTotal time: 30 minutes

Ingredients

Cake

4  
eggs, room temperature
4 tablespoon
cocoa
3⁄4 teaspoon
baking powder
1 tablespoon
all-purpose flour
1⁄8 teaspoon
salt
1 teaspoon
vanilla
1⁄2 cup
sugar

Filling

1 package
(8 oz) cream cheese, softened
1 can
Solo Almond Cake and Pastry Filling or 1 jar of any other fruit filling

Instructions

To bake this chocolate cake roll recipe, preheat your oven to 375° F. Spray a 151/2 x 101/2-inch jelly roll pan with non-stick baking spray; line with parchment paper or waxed paper and spray paper also. Beat eggs, preferably with a whisk, with baking powder and salt until thick and light-colored; add the vanilla and mix. Stir together sugar, cocoa and flour. Gradually add the whisked egg mixture. Do not overmix. Turn into prepared jelly roll pan and spread evenly. Bake 10 minutes. Remove from oven. Immediately turn from pan onto a towel that has been dusted with confectioners sugar. Quickly remove the paper. Roll, jelly-roll fashion,, with the towel inside and enwrapping cake. Chill. Cream the cheese with the almond filling. Unroll the cake, spread with almond cheese and re-roll, jelly-roll style. Chill until cold.

 For an alternate filling try: 1 package (8 0z) cream cheese, softened; 3 tablespoons sugar; 2 tablespoons raspberry liquer or milk; 1 can Solo or 1 jar Baker Raspberry filling.

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