Showing posts with label Hot Chocolate Cake. Show all posts
Showing posts with label Hot Chocolate Cake. Show all posts

Sunday, December 11, 2016

Hot Chocolate Cake #Recipe @PegCochran #Christmas Week

What's Christmas without something chocolate?  I saw this recipe online on a couple of blogs and thought it was so cute.  I used a chocolate cake recipe I've been using for years that originally came from Land of Lakes butter.  Then I combined that with the filling for another cake.  A delicious combination!

Cake Ingredients

4 egg whites (reserve two yolks)
1 cup sugar 
1/4 cup butter, softened
2 teaspoons vanilla
3/4 cup flour
1/4 cup unsweetened cocoa
1/4 cup water
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 350 degrees

Spray 15x10x1 inch baking pan (jelly roll pan) with cooking spray.  Line bottom of pan with parchment paper and spray paper with cooking spray.

Beat eggs whites until they form stiff peaks (don't over beat or they will be dry) 

Combine 2 egg yolks, sugar, butter and vanilla and and beat until creamy.

Add rest of cake ingredients and beat until well mixed.  Fold in approximately 1/3 of the egg whites and incorporate into batter (this will lighten the batter.)  Fold in rest of egg whites gently.

Bake 10 to 15 minutes until cake pulls away from sides of pan and top springs back when gently touched in the center.  

Loosen sides of cake by running a knife along them.  Let cake cool 10 minutes.

Sprinkle a dishtowel liberally with powdered sugar and a bit of cocoa.  Invert cake onto dishtowel and carefully and slowly peel away the parchment paper.

Lightly spray another piece of parchment paper the size of your pan and place sprayed side down on top of cake.

Starting at the short end, roll cake up in the towel.  (Cake should still be slightly warm or it won't roll.)  Place seam side down and cool completely--about 30 minutes.

Carefully unroll cake, remove parchment paper.  Spread filling evenly over the cake.  Roll cake up starting with the shorter end.  Place on a cake dish seam side down.

Filling Ingredients

8 ounces cream cheese, softened
1/3 cup sugar
1/2 cup marshmallow fluff
1 1/2 cups Cool Whip (in the tub)
1 1/2 cups mini marshmallows

Beat cream cheese and sugar until light and smooth--about two minutes.  Add marshmallow fluff and beat until combined.  On low speed, beat in Cool Whip just until combined.

Scrape down sides of bowl and fold in mini marshmallows.

Spread filling on unrolled cake then roll up again.

Drizzle chocolate sauce over cake and decorate with mini marshmallows.


From our house to yours --wishing you the very 
best this holiday season!

Books make great stocking stuffers!