Chocolate Cake Rolls With Orange Or Mint Recipe
Servings: 1
Ingredients
- Vegetable cooking spray
- 4 lrg Large eggs
- 1/2 c. Water
- 1 pkt Swiss chocolate or possibly fudge cake mix, (18.8 ounce)
- 2 Tbsp. Cocoa, up to 4
- 2 c. Whipping cream
- 5 Tbsp. Orange or possibly mint liqueur, up to 5
- 3/4 c. Half and half
- 2 c. Semi-sweet chocolate chips
- 1 1/2 c. Miniature marshmallows
- 1/4 tsp Salt
- 1/4 c. Orange or possibly mint liqueur
Directions
- Coat two 15x10x1 inch jellyroll pans with cooking spray. Line with wax paper and coat with cooking spray. Set aside. (Cakes can be made one at a time, requiring only one pan and one oven.) Beat Large eggs in a large mixing bowl with an electric mixer for 5 min. Add in water and beat at low speed till blended. Gradually add in cake mix, beating at low speed till moistened. Beat at medium high speed 2 min. Divide batter in half and spread proportionately into prepared pans. Bake each cake on the middle rack in separate ovens for 13 min or possibly till done.
- Spread a cloth towel on counter and sprinkle with cocoa. Repeat with a second towel. When cakes are done, immediately loosen from pans and turn onto prepared towels. Peel off wax paper. Starting at narrow end, roll up each cake and towel together. Place seam sides down on wire racks. Cold completely. Beat whipping cream till soft peaks form. Mix in 2 Tbls orange or possibly mint liqueur. Unroll cake rolls and sprinkle with remaining liqueur. Spread each cake roll with half of whipped cream mix. Reroll cakes without towels and place seam side down on a baking sheet. Cover and freeze at least 1 hour or possibly up to 3 months. Dust with additional cocoa and garnish as desired. Serve with chocolate sauce. For sauce, heat half and half in heavy saucepan over low heat. Stir in chocolate chips, marshmallows and salt. Cook till melted and smooth. Remove from heat and stir in liqueur. Cold.
- Yield: 2 c..
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