I named this “sweet spot” because it is a really sweet treat….but it doesn’t do too much damage…if ya know what I mean. I made this back in November…but I thought it would be a great dessert to share in the new year when we are all a bit more conscience of what we put in our mouths :) Would also be a nice treat for Valentines Day!
Spray a jelly roll pan with cooking spray. Lay on the wax paper.
Combine the batter ingredients and pour in pan. Bake.
Let cake cool 5 minutes then loosen side with a sharp knife and invert onto a towel that is coated with powdered sugar.
Starting at the long end…roll cake gently and place seam side down to cool.
Meanwhile, mix up the filling.
Melt the chocolate…
Fold in whipped topping.
Gently unroll the cake and spread some filling in. Roll back up and place in fridge. Slice and serve!
I know that you are thinking this looks hard…but I had NEVER made a cake roll before and it was a complete success! Try it and totally impress someone :)
Ingredients
- CAKE:
- 3 tablespoons unsweetened cocoa (such as Hershey’s)
- 1 (16-ounce) package angel food cake mix (such as Duncan Hines)
- Cooking spray
- 1/2 cup powdered sugar
- FILLING:
- 2 (1-ounce) bars unsweetened baking chocolate (such as Hershey’s)
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 cup powdered sugar
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
- 1 teaspoon unsweetened cocoa (such as Hershey’s)
- Chocolate curls (optional)
Preparation
Preheat oven to 350°.
To prepare the cake, combine 3 tablespoons cocoa and cake mix in a large bowl. Prepare the cake mix with added cocoa according to package directions. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Pour batter into pan.
Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool the cake in pan 5 minutes. Loosen cake from sides of pan, and turn out onto a dish towel dusted with 1/2 cup powdered sugar; carefully peel off wax paper. Cool the cake 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cool completely (about 15 minutes).
To prepare the filling, place baking chocolate in a glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Cool. Place the cream cheese in a medium bowl, and beat with a mixer at medium speed until smooth. Gradually add the melted chocolate and 1 cup powdered sugar, beating mixture well (mixture will be very thick). Gently stir 1/2 cup whipped topping into the filling, and gently fold in the remaining whipped topping.
Carefully unroll cake; remove towel. Spread filling over the cake, leaving a 1/2-inch border around outside edges. Re-roll cake, and place, seam side down, on a platter. Cover and chill for 30 minutes. Sprinkle with 1 teaspoon cocoa. Cut the cake into 10 slices; garnish with chocolate curls, if desired.
To prepare the cake, combine 3 tablespoons cocoa and cake mix in a large bowl. Prepare the cake mix with added cocoa according to package directions. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Pour batter into pan.
Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool the cake in pan 5 minutes. Loosen cake from sides of pan, and turn out onto a dish towel dusted with 1/2 cup powdered sugar; carefully peel off wax paper. Cool the cake 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cool completely (about 15 minutes).
To prepare the filling, place baking chocolate in a glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Cool. Place the cream cheese in a medium bowl, and beat with a mixer at medium speed until smooth. Gradually add the melted chocolate and 1 cup powdered sugar, beating mixture well (mixture will be very thick). Gently stir 1/2 cup whipped topping into the filling, and gently fold in the remaining whipped topping.
Carefully unroll cake; remove towel. Spread filling over the cake, leaving a 1/2-inch border around outside edges. Re-roll cake, and place, seam side down, on a platter. Cover and chill for 30 minutes. Sprinkle with 1 teaspoon cocoa. Cut the cake into 10 slices; garnish with chocolate curls, if desired.
Double Chocolate Cake Roll– Cooking Light
Author: Tracie at CleverlyInspired (via cooking light)
Serves: 45
Ingredients
- Ingredients
- CAKE:
- 3 tablespoons unsweetened cocoa (such as Hershey’s)
- 1 (16-ounce) package angel food cake mix (such as Duncan Hines)
- Cooking spray
- ½ cup powdered sugar
- FILLING:
- 2 (1-ounce) bars unsweetened baking chocolate (such as Hershey’s)
- 1 (8-ounce) block ⅓-less-fat cream cheese, softened
- 1 cup powdered sugar
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
- 1 teaspoon unsweetened cocoa (such as Hershey’s)
- Chocolate curls (optional)
Instructions
- Preheat oven to 350°.
- To prepare the cake, combine 3 tablespoons cocoa and cake mix in a large bowl. Prepare the cake mix with added cocoa according to package directions. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Pour batter into pan.
- Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool the cake in pan 5 minutes. Loosen cake from sides of pan, and turn out onto a dish towel dusted with ½ cup powdered sugar; carefully peel off wax paper. Cool the cake 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cool completely (about 15 minutes).
- To prepare the filling, place baking chocolate in a glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Cool. Place the cream cheese in a medium bowl, and beat with a mixer at medium speed until smooth. Gradually add the melted chocolate and 1 cup powdered sugar, beating mixture well (mixture will be very thick). Gently stir ½ cup whipped topping into the filling, and gently fold in the remaining whipped topping.
- Carefully unroll cake; remove towel. Spread filling over the cake, leaving a ½-inch border around outside edges. Re-roll cake, and place, seam side down, on a platter. Cover and chill for 30 minutes. Sprinkle with 1 teaspoon cocoa. Cut the cake into 10 slices; garnish with chocolate curls, if desired.
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