Trimtime Chocolate Cake Roll

Trimtime Chocolate Cake Roll

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat25
Total Fat3 g5% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol70 mg23% DV
Sodium110 mg5% DV
Total Carbohydrates15 g5% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein4 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat25
Total Fat3 g5% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol70 mg23% DV
Sodium110 mg5% DV
Total Carbohydrates15 g5% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein4 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  • Powdered sugar (optional)
  • 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 2 cups nonfat frozen yogurt (any flavor) (1 pt.) slightly softened
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 4 eggs
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions

  • 1. Heat oven to 400°F. Spray 15-1/2x10-1/2x1-inch jelly-roll pan with nonstick cooking spray. Line with wax paper; spray again.
  • 2. Sift together flour, cocoa and baking powder. Beat eggs, granulated sugar and vanilla in small bowl until pale in color, about 5 minutes. Fold in cocoa mixture; spread batter into prepared pan.
  • 3. Bake 5 to 7 minutes or until top springs back when touched lightly in center. Invert cake onto clean towel; remove wax paper. Roll up cake with towel from short side. Cool completely on wire rack.
  • 4. Unroll cake; spread with frozen yogurt. Reroll cake without towel; press seam-side down. Cover; freeze until firm. Sprinkle top lightly with powdered sugar, if desired. Cover; freeze leftover cake roll. Makes 12 servings.
Ingredients sitting on a table

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