Chocolate Cream Roll

Mom’s Chocolate Cream Roll (Joe Trout’s favorite)

1 Cup sifted cake flour

1⁄4 C Hershey’s cocoa

1 tsp baking powder

1 tsp salt

3 eggs

1 Cup sugar

1/3 cold, brewed coffee

1 tsp vanilla


Grease 15x10x1 Jelly Roll pan – line with parchment. Grease paper. Sift flour, cocoa and powder and

salt on wax paper. Beat eggs in bowl until thick and creamy. Gradually add sugar until thick and

creamy. Stir in coffee and vanilla. Fold in flour mix. Spread evenly in pan. Bake 375 for appx 11-12

minutes.

Coffee Cream Filling:

2 tsp instant coffee

1 1⁄2 Cup heavy cream

1⁄2 Cup powdered sugar

Dissolve coffee in smallest amount of cream – add to rest of cream, beat till still, add sugar. Spread

filling on rolled cake – roll from smaller end. Use Busy Day cocoa icing on top. Keep chilled.

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