Chocolate Cream-Filled Cake Roll

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 42mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Spray and flour a 15"x10"x1" jelly-roll pan; set aside.
  • Stir together flour and baking powder.
  • In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick.
  • Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick.
  • Add milk and oil; beat on low until combined.
  • Sprinkle flour mixture over egg mixture; fold by hand until combined.
  • Spread evenly in the pan.
  • Bake for 10 to 12 minutes or until the top is golden and springs back when touched.
  • Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp.
  • powdered sugar.
  • Roll up towel and cake, jelly roll style, starting from one of the short sides of the cake.
  • Cool on a rack.
  • Filling: Combine sugar, cocoa and cornstarch in a small saucepan.
  • Stir in evaporated milk.
  • Cook and stir over medium heat until mixture is thickened and bubbly.
  • Cook and stir for 2 more minutes.
  • Remove from heat, cover surface and cool to room temperature.
  • When cool, mix in ½ cup softened cream cheese.
  • Unroll the cake and evenly spread the filling over the cake.
  • Roll up the cake and chill for 2 to 6 hours.
  • If desired, top with additional powdered sugar.
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