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Categories:
eggs sugar oil vanilla cake flour baking powder salt chocolate pudding coffee milk frozen whipped topping thawed frozen whipped topping thawed chocolate syrup
Viewed: 60 - Published at: 8 years agoIngredients
- 4 eggs separated
- 3/4 cup sugar
- 1/2 tablespoon oil
- 1 teaspoon vanilla
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 1/8 ounces instant chocolate pudding mix
- 1 cup strong coffee prepared, cold
- 1/2 cup milk
- 1 cup frozen whipped topping thawed
- 2 cups frozen whipped topping thawed
- 2 tablespoons chocolate syrup
Method
- For cake, beat egg whites in mixer bowl until they form stiff but not dry peaks. Set aside. Beat egg yolks and sugar in clean bowl until light and lemon colored. Add oil and vanilla and beat on low speed until blended. Gradually add remaining dry ingredients on low speed, until batter is smooth. Fold egg whites into batter.
- Grease a 15 x 10 inch jelly roll pan and line with waxed paper; grease and flour waxed paper. Pour batter into pan. Bake at 375 degrees for 12 minutes.
- When cake is done, immediately loosen from sides of pan and turn out onto towel dusted with powdered sugar. Peel off waxed paper. Starting with narrow end, roll cake and towel up together. Cool on a wire rack, seam side down. Unroll cake; spread with chilled Creamy Mocha Filling and re-roll.
- Place on serving plate, seam side down. Frost with Chocolate Frosting; garnish with chocolate curls. Refrigerate 1-2 hours before serving.
- For filling, combine pudding mix, coffee and milk in large mixer bowl and beat until thickened, about 2-3 minutes. Add 1 cup whipped topping to mixture and beat on low speed until blended. Refrigerate until mixture sets.
- For frosting, fold chocolate syrup into whipped topping until blended.
