Chocolate Roll
Source of Recipe
Donna (cookielady)
Use any Chocolate Cake Mix, even generic brand.
You start off by making the Whip Cream Icing:
1 C Milk
2 Tbsp Starch
1/2 C Sugar
1/2 C Pwd Sugar
1 C (plus) Shortening
1 tsp Vanilla
In small sauce pan mix & cook until thick the milk & starch. Let cool.
Next cream shortening, sugars, & vanilla. Add cooled milk mixture. If icing isn't thick, add add'l shortening until desired consistancy is reached. It all depends on the weather how much shortening it takes!!!
Next, measure & cut wax paper to fit two cookie sheets 9x15x1/2". Then grease & flour pans & put paper on bottom. Mix up cake mix according to directions.
Divide mix btw the two pans. Bake cakes at 350 for 12-13 min.
Flip cakes onto dish towels that have been coated with
powder sugar. Remove paper & let cool for about 5 min. Spread on icing & then carefully roll cakes starting at short end. Wrap with plastic wrap snuggly & this will help "glue" the cracks back together.
These freeze wonderfully! Trim both ends for you to "test" and also to make them look nice. I would also suggest that you make a few batches while you are making a mess. You do not have to clean you pan in btw, just insert a new wax paper form. You also just need to put another layer of pwd sugar on the towels. When I make a mess, I figure I'll
make it worth my while & make a big mess!!!!
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