Chocolate Cake Roll

Well, I decided to share my recipe for chocolate cake roll with my Readers. OK, it is quickly made from a boxed cake. However, it looks holiday festive and nice enough for your dessert table. However, I changed the recipe slightly since Betty Crocker’s boxed cake mixes went from 15.25 ounces to 13.25 ounces. (A little bit of tweaking on my part for the recipe).

The recipe makes an impressive looking chocolate cake roll filled with a cream cheese/butter filling.

The whole roll is dusted with powdered sugar. However, you could probably dust it with a little chocolate, too. Or you could scape a chocolate bar for some chocolate curls.

On the photograph below, I added some plastic cake decorative pieces for the holiday.

The recipe is as follows:

Chocolate Cake Roll Recipe

Cake Ingredients

• 1 box – 13.25 ounces of Betty Crocker Super Moist Chocolate Fudge Cake Mix
• 1/2 Water
• 1/4 Cup of Vegetable Oil, (I used Canola Oil)
• 4 Large Eggs
• 1/4 Cup of White Powdered Sugar plus extra for Dusting Roll

Roll Filling

• 8 ounces of Cream Cheese, (Softened to room temperature)
• 2 Tablespoons of Butter, (Softened to room temperature)
• 1 to 2 Tablespoon of Whipped Cream

Directions

1. Heat oven to 350 F. Line the bottom of a 15 x 10 x 1 pan with parchment paper. Spray the paper and pan with non-sticking baking spray with flour.
2. In large bowl beat eggs for 6 minutes. Do not under beat the eggs or the cake will not have enough spring to it. The eggs should look light and creamy looking. Add cake mix, water and oil. Beat and mix for about 1 minute more and pour into prepared pan. Cake will be done when a tooth pick inserted in center comes out clean. The cake will bounce back when lightly touched.
3. While cake is baking, sprinkle powered sugar over clean kitchen towel. Remove cake from oven and flip onto prepared dish towel, carefully peel off parchment paper, and immediately roll from narrow end. Let cake cool completely.
4. Make filling by beating the cream cheese, butter and whipped cream until smooth and spreadable.
5. Carefully unroll the cake and spread the filling. Reroll cake and place in plastic wrap, refrigerate for about an hour making sure the seam is placed down. Refrigerate any leftover cake.

Ending Notes on Chocolate Cake Roll

I initially used more eggs for this recipe but then the cake texture was off and the cake did not seem sweet enough. I guess by there being less cake mix made a difference. So, four eggs should be about right.

I, also, previously used wax paper for lining the pans. However, I found parchment paper does a superior job of preventing the cake from sticking.

You can also frost this cake roll with chocolate frosting if you want to make it into a yule log.

Hope you have a great holiday. Keep Smiling & Baking!