Page 297
Originally posted 4/6/2019
Served with Hot Fudge Sauce
I am down to the last few recipes and had not tackled this one sooner because it looked difficult and time consuming. Her description , and the accompanying pictures of the process, didn’t lesson my trepidation.
I finally got up the gumption to take it on and was pleasantly surprised by how well it came out. Mine ended up looking better than the pics (IMHO) which was not what I expected.
The one thing I will try next time is adding some powdered sugar to the Cool Whip filling to give it a little more body. But that’s not to dis the recipe in the book, just a personal preference.
If you have the book give this one a try just so you can say you made a roll cake. Everyone needs to at least once in their life so they can get that momentary “yippee” feeling when you roll-unroll-fill-reroll and then do your “tada!” presentation. The look on the faces of your diners will be worth the effort.
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