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Chocolate Swiss Roll

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IngredientsEdit

Cake


Filling


Directions Edit

  1. Preheat oven to 375 F. Line jellyroll pan 15 1/2 x 10 1/2 x 1 inch, with waxed paper or foil. Grease generously.
  2. Beat eggs in small bowl on high speed until thick, about 5 minutes
  3. Pour into a larger bowl.
  4. Gradually add sugar.
  5. Beat in the water and vanilla on low speed
  6. Gradually add flour, cocoa, salt and baking powder
  7. Beat until smooth
  8. Pour into pan
  9. Bake 12 to 15 minutes.
  10. Immediately invert cake onto a towel sprinkled with powdered sugar.
  11. Remove the foil or wax paper and trim any stiff edges.
  12. Roll cake up with the towel and allow to cool 30 minutes or more on a cake rack
  13. Cream together Crisco, butter and confectioner's sugar.
  14. Add vanilla and marshmallow fluff and beat until smooth.
  15. Unroll cooled cake and spread with filling.
  16. Roll it back up and sprinkle with confectioner's sugar.

Enjoy.


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