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Party Pink Chocolate Cake Roll

Party Pink Chocolate Cake Roll

  • PRINT

PREP TIME : 27  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 4 eggs , separated
  • 1/2 cup sugar plus 1/3 cup
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup water
  • CHERRY CREAM FILLING (recipe follows)
  • 2 sections HERSHEY'S Semi-Sweet Chocolate Baking Bar (1/2 oz. each) (optional)
  • Maraschino cherries (optional)

Directions

  • 1. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
  • 2. Beat egg whites in large bowl on high speed of mixer until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on high speed 3 minutes; gradually add remaining 1/3 cup sugar. Continue beating 2 additional minutes.
  • 3. Stir together flour, cocoa, baking powder, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into egg whites until blended. Spread batter evenly into prepared pan.
  • 4. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. Carefully remove foil. Immediately roll cake in towel starting from narrow end; place on wire rack to cool.
  • 5. Prepare CHERRY CREAM FILLING. Unroll cake; remove towel. Spread about half of the filling over cake; reroll cake. Spread remaining filling over top and sides. Garnish with grated chocolate and maraschino cherries, if desired. Refrigerate until serving time. Cover; refrigerate leftover cake roll. Makes 12 servings.
  • CHERRY CREAM FILLING
  • 1-1/2 cups cold whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 to 6 drops red food color
  • 1/2 cup maraschino cherries, well drained and chopped
  • Beat whipping cream, powdered sugar, vanilla and food color in large bowl until stiff. Fold in maraschino cherries. About 4 cups filling.

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