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Home > Recipes > Trimtime Chocolate Cake Roll

Trimtime Chocolate Cake Roll Recipe

Trimtime Chocolate Cake Roll
  • Intermediate

Find Similar Recipes:

Cakes x Frostings x Intermediate x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size: 1 piece
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 70 -
Calories from Fat 15 -
Total Fat 1.5g 2% DV
Saturated Fat 0.5g 3% DV
Trans Fat 0g -
Cholesterol 65mg 22% DV
Sodium 60mg 3% DV
Total Carbohydrates 11g 4% DV
Dietary Fiber 1g <% DV
Sugars 7g -
Protein 4g -
Vitamin A - 2% DV
Vitamin C - 0% DV
Calcium - 6% DV
Iron - 6% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 2 cups (1 pt.) nonfat frozen yogurt (any flavor) slightly softened
  • Powdered sugar (optional)
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 4 eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa

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. 12 servings.

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