Sweetheart Chocolate Roll
(1) 6-ounce package semisweet chocolate morsels
1-tsp baking soda
1-cup eggs (5 large eggs)
1/4-tsp salt
1/2-cup sugar
3-tbsp cold water
1-tsp vanilla
1/2-cup sifted cake flour
Confectioners’ sugar
Melt chocolate morsels over hot water. Remove from heat; stir in soda. Beat eggs
with salt until very light. Add sugar gradually: beat until very light and
lemon-colored. Beat in water and vanilla. Turn melted chocolate into mixing bowl
over egg mixture. Sift flour over mixture in 4 parts, folding in after each
addition; continue folding until chocolate is thoroughly blended. Turn into
greased and waxed paper-lined 15 x 10 x 1-inch pan. Bake in 375º oven for 15
minutes or until cake springs back when pressed lightly. Turn out immediately
onto towel heavily dusted with confectioners’ sugar. Roll up cake along with
towel starting at short end. Cool on cake rack
Filling and Frosting
2-cups heavy cream, divided
1/4-cup sugar
1-tsp vanilla
3/4-cup quick chocolate-flavored mix, divided
Whip half cream; beat in sugar and vanilla. Unroll cake; spread with cream. Roll
again. Whip remaining cream adding 1/2 cup chocolate mix. Frost roll, reserving
1/4 cup mixture. Stir remaining chocolate mix into mixture; put in pastry tube.
Make double-heat design on frosted roll. Refrigerate. Yield: 8 servings.