Versatile Chocolate Roll - Made with Ice Cream OR Cream Cheese Filling (Your choice!)

Versatile Chocolate Roll - Made with Ice Cream OR Cream Cheese Filling (Your choice!)

Alley

"Delicious chocolate roll recipe from my husband's grandmother. She made this chocolate roll quite a bit during the 60's and 70's. You can choose to roll the cake up with ice cream inside and freeze it, or roll it up with a yummy cream cheese filling. Note: Add red food coloring to the cake batter on Valentine's Day - looks very special and festive with the white filling. Enjoy!"
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Ingredients

1 h 30 m servings
Serving size has been adjusted!
Original recipe yields 10 servings



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Directions

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  1. Beat egg whites until stiff. Set aside.
  2. Beat egg yolks and then add dry ingredients. Beat until blended.
  3. Add vanilla and beaten egg whites.
  4. Line a 9x14 ("jelly roll") pan with waxed or parchment paper and grease sides of pan and paper well.
  5. Spread mixture into pan.
  6. Bake at 400 degrees F for 15 - 20 minutes.
  7. ICE CREAM FILLING DIRECTIONS: Turn out warm cake onto flour-sack cloth. Roll cake up in cloth and let cool completely. When cool, unroll cake, remove the towel and spread 3 1/2 cups of vanilla ice cream evenly on top of the cake and then roll the cake back up. Wrap cake in foil and place in freezer for at least 1 hour. Sprinkle with sifted powdered sugar and serve.
  8. CREAM CHEESE FILLING DIRECTIONS: Turn out warm cake onto flour-sack cloth. Roll cake up in cloth and let cool completely. While cooling, mix cream cheese filling ingredients together until smooth. When the cake is cool, unroll cake, remove the towel and spread cream cheese filling evenly on cake and then roll the cake back up. Sprinkle with sifted powdered sugar and serve.

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