50+ Friends Club Cookbook
Cakes and Frostings
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My Chocolate Dream Roll
From the Kitchen of: H@ppy - Carol Mahnke
| 3/4 | C | Flour |
| 3/4 | tsp | Baking powder |
| 1/4 | tsp | Salt |
| 4 | | Eggs |
| 3/4 | C | Sugar |
| 1 | tsp | Vanilla |
| 1 | container | Cool Whip Lite |
| 3/4 | C | Nuts--chopped |
- Sift dry ingredients
- Beat eggs in large bowl. Add sugar gradually and beat until mixture becomes thick, fluffy and lemon colored. Gradually fold in vanilla.
- Pour into jelly roll pan, greased, papered and regreased.
- Bake 400° for 13 minutes. Turn out onto damp dishtowel.
- Remove paper and roll up. Cool 30 minutes.
- Unroll and spread with 1 container Cool Whip.
- Reroll and frost with Chocolate buttercream icing.
- Sprinkle with the chopped nuts. Slice.
CHERRY DREAM ROLL:
- Use same cake as above. Cook one can sour pie cherries with 1 cup sugar, 1 teaspoon red food coloring, 2½ tbsp tapioca and 1½ tbsp cornstarch. Chill until thick. Roll cake, cook and fill with cherry filling. Frost with chocolate frosting and nuts.