CHOCOLATE ROLL WITH MARSHMALLOW CREAM FILLING RECIPE - (4.1/5)
Provided by cecelia26_
Number Of Ingredients 19
Steps:
- For Cake: Preheat oven to 350 degrees. Spray jelly roll pan 15 1/2 x 10 1/2 x 1 inch with Baker's Joy or grease and flour pan. Beat eggs in bowl on high speed until thick, about 5 minutes. Add sugar gradually then beat in water and vanilla on low. Add flour, cocoa, salt and baking powder gradually. Beat just until smooth. Pour into prepared pan and bake 15 minutes or until toothpick inserted in center comes out clean. Immediately remove cake, invert onto towel that was sprinkled with powdered sugar. Roll cake up with towel. Cool on cake rack, 30 minutes or until cool. Unroll cake and spread with filling. For Filling: Cream crisco shortening, butter and powdered sugar. Add vanilla and marshmallow cream and beat until smooth. Spread on chocolate cake, then roll up. For Glaze: Heat cream over medium heat until it begins to simmer. Quickly remove from heat and add the chocolate chips. Stir until chocolate has melted. Pour over the top of cake and allow to cool. Refrigerate.
CHOCOLATE SPONGE ROLL WITH MARSHMALLOW FILLING
Make and share this Chocolate Sponge Roll With Marshmallow Filling recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- sift together flour cocoa salt baking powder and 1 cup of sugar.
- seperate eggs.
- beat egg whites with cream of tarter until soft peaks are formed
- then add 1/2 cup sugar gradually
- until firm peaks are formed
- about 8 minutes with electric mixer
- stir together yolks water and vanilla.
- blend in the sifted dry ingredients
- beat 1 minute
- carefully fold into the egg whites
- pour into waxed papaer lined jelly roll pan or cookie sheet for us poor bakers lol
- do not grease sides of pan
- bake in moderate 350 degree oven for 15 minutes
- remove from pan immediately and roll in towel dusted with confectioners sugar
- cool
- when cool remove gently from towel
- spread inside with marsmallow cream and reroll
- dust outside with confectioners sugar.
- and sprinkle with colored sugars.
- chill before slicing
- for the filling
- combine sugar.
- cream of tarter and water
- cook together until syrup spins a thread 240 degrees
- beat egg whites until stiff
- add marshmallows to sirup
- beat until marshmallows are dissolved
- poUr over eggs whites (temper them 1st).
- beat until smooth.
Nutrition Facts : Calories 543.1, Fat 5.9, SaturatedFat 1.6, Cholesterol 211.5, Sodium 328.7, Carbohydrate 113.3, Fiber 1.7, Sugar 86.4, Protein 11
MARSHMALLOW FILLING
Make and share this Marshmallow Filling recipe from Food.com.
Provided by Kymie
Categories Dessert
Time 5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Mix together margarine and powdered sugar.
- Stir in marshmallow cream until blended.
Nutrition Facts : Calories 1503.1, Fat 34.8, SaturatedFat 7.2, Sodium 583.8, Carbohydrate 299.6, Fiber 0.2, Sugar 223.7, Protein 2.2
CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES
Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
- Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
- In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
- In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 2 g, TransFat 1 1/2 g
CHOCOLATE ROLL I
This is a chocolate roll that you will get many raves about. Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner. You must follow step by step, no shortcuts for success.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
- Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
- Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 11.7 g, Cholesterol 65.9 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 22.3 mg, Sugar 9.7 g
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