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Title: Chocolate Cream Roll
Categories: Dessert Blank
Yield: 1 Cake
| 3/4 | c | Flour |
| 1/4 | c | Cocoa |
| 1 | ts | Baking powder |
| 3 | Eggs | |
| 1 | c | Sugar |
| 1/3 | c | Water |
| 1 | ts | Vanilla |
| Powdered sugar | ||
| 1 | c | Whipping cream |
| 1/4 | c | Powdered sugar |
| 1/2 | ts | Vanilla |
| 1 | c | M&M's; chopped |
| 1/4 | c | M&M's; whole |
| 1/3 | c | Butter, softened |
| 3 | c | Powdered sugar |
| 1 1/2 | ts | Vanilla |
| 2 | tb | Milk |
Heat oven to 375F. Line jelly roll pan with aluminum foil or waxed paper; grease. Stir together flour, cocoa and baking powder; set aside . Beat eggs in small bowl in high speed 5 minutes. Pour eggs into large bowl. Beat in grandulated sugar gradually. Blend in water and 1 tsp vanilla on low speed. Gradually add reserved flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners.
Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Loosen cake from edges of pan; carefully invert on towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges if necessary. While hot, carefully roll cake and towel from narrow edge. Cool in wire rack. Beat whipping cream, 1/4 cup powdered sugar and 1/2 tsp vanilla in chilled bowl on high speed until stiff. Fold in 1 cup chopped candies. Unroll cake; remove towl. Spread whipped cream mixture on cake. Roll up; frost with Creamy Butter Frosting or, if desired, sprinkle with powdered sugar. Decorate with 1/4 cup candies. Refrigerate.
Creamy Butter Frosting: Blend butter and powdered sugar. Stir in vanilla and milk. Beat until smooth and spreading consistency.
from: M&M Calendar shared with you by Peg Dietrich, 3/97 From: Peg Dietrich Date: 01 Mar 97 National Cooking Echo Ä
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