Chocolate Cream Roll

Description:

A Holiday Favorite That's Delicious on Any Special Day!

Cooking Time:

Bake 10 to 13 minutes

Ingredients:

• 3/4 cup C&H® or Domino® Granulated Sugar
• 4 eggs
• 1 tsp. vanilla
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 cups whipping cream
• 1/3 cup C&H® or Domino® Powdered Sugar
• Chocolate Glaze
• Glace Cherries
• almonds, whole blanched

Instructions:

Preheat oven to 400°F. Grease 15x10-inch jelly-roll pan. Line with greased waxed paper or parchment. In large bowl, beat sugar and eggs until thick and lemon-colored. Add vanilla. Combine flour, cocoa, soda and salt; gently fold into sugar mixture. Spread batter in pan. Bake 10 to 13 minutes until edges start to pull away from sides of pan. Turn out immediately onto towel dusted with powdered sugar. Peel off paper. Trim off crisp edges. Roll cake in towel from long side. Cool on rack. In medium bowl, whip cream with 1/3 cup powdered sugar until stiff. Unroll cake and spread with whipped cream. Reroll (without towel) and place on serving plate, seam side down. Top with Chocolate Glaze. Decorate with glacé cherries and whole almonds.

• Chocolate Glazer
• 1/4 cup chocolate, semisweet pieces
• 1 tbsp. butter or margarine
• 1/2 cup C&H® or Domino® Powdered Sugar
• 1 1/2 tbsp. milk

Instructions:

In small saucepan, melt chocolate with butter. Remove from heat and beat in powdered sugar adding milk gradually until mixture is a pourable consistency. Makes enough glaze for a layer cake

Serving Size:

Makes 10 servings