Chocolate Cake Roll



  • 4 large eggs
  • 1/2 cup water
  • 1 18.5-ounce package Swiss Chocolate, devil's food, or fudge cake mix
  • 3-4 tablespoons cocoa


  • Coat 2 10x15-inch jellyroll pans with cooking spray; line with wax paper, and coat with cooking spray. Set aside.
  • Beat eggs in large mixing bowl at medium high speed on electric mixer for 5 minutes.
  • Add 1/2-cup water, beating at low speed just until blended.
  • Gradually add package of cake mix, beating at low speed just until moistened.

  • Beat mixture at medium high speed 2 minutes.
  • Divide batter in half, and spread batter evenly into prepared pans.
  • Bake each cake at 350 degrees for 13 minutes.
  • Sift 1-2 tablespoons cocoa in a 10x15-inch rectangle on a cloth towel.
  • Repeat with a second towel.
  • When cakes are done, loosen and turn out immediately on prepared towel.
  • Peel off wax paper.
  • Starting at the narrow end, roll up each cake and towel together.
  • Cool completely.
  • Fill cake rolls with filling mixture used on Pumpkin Roll.
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