CREAM-FILLED CHOCOLATE CAKE ROLL

Cream-Filled Chocolate Cake Roll image

This sumptuous dessert from Evalyn Pokorny of Hazelhurst, Wisconsin is absolutely divine. Its creamy filling, tender cake and rich chocolate glaze come bundled up in a pretty jelly-roll shape.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 22

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Ingredients

2 eggs, separated
4 tablespoons sugar, divided
2 tablespoons water
1/4 teaspoon vanilla extract
3 tablespoons whole wheat flour
2 tablespoons all-purpose flour
2 tablespoons baking cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt
FILLING:
1 cup heavy whipping cream
1-1/2 teaspoons confectioners' sugar
1-1/2 teaspoons instant chocolate drink mix
GLAZE:
1/4 cup sugar
2-1/4 teaspoons cornstarch
1-1/2 teaspoons baking cocoa
Dash salt
1/4 cup water
1-1/2 teaspoons canola oil
1 tablespoon butter
1/4 teaspoon vanilla extract

Steps:

In a small bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating until thick and lemon-colored. Stir in water and vanilla. Combine the flours, cocoa, baking powder and salt; add to yolk mixture and mix well. , In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. , Spread into an 11x7-in. baking dish coated with cooking spray. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Transfer half of the mixture to a small bowl; fold in drink mix. Unroll cake. Spread chocolate whipped cream widthwise over half of the cake to within 1/2 in. of edges. Repeat with plain whipped cream on remaining half. Roll up carefully. Place seam side down on a serving platter., For glaze, in a small saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in water and oil. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Spread over cake roll. Refrigerate until serving.

Nutrition Facts : Calories 296 calories, Fat 20g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 167mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.