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Cooking Time: Bake 10 to 13 minutes
Ingredients:
3/4 cup C&H Pure Cane Granulated Sugar
4 eggs
1 tsp. vanilla
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp. baking soda
1/4 tsp. salt
2 cups whipping cream
1/3 cup C&H Pure Cane Powdered Sugar
Chocolate Glaze
Glace Cherries
almonds, whole blanched
Instructions:
Preheat oven to 400°F. Grease 15x10-inch jelly-roll pan. Line with greased waxed paper or parchment. In large bowl, beat sugar and eggs until thick and lemon-colored. Add vanilla. Combine flour, cocoa, soda and salt; gently fold into sugar mixture. Spread batter in pan. Bake 10 to 13 minutes until edges start to pull away from sides of pan. Turn out immediately onto towel dusted with powdered sugar. Peel off paper. Trim off crisp edges. Roll cake in towel from long side. Cool on rack. In medium bowl, whip cream with 1/3 cup powdered sugar until stiff. Unroll cake and spread with whipped cream. Reroll (without towel) and place on serving plate, seam side down. Top with Chocolate Glaze. Decorate with glacé cherries and whole almonds.
Chocolate Glaze
Ingredients
1/4 cup chocolate, semisweet pieces
1 tbsp. butter or margarine
1/2 cup C&H Pure Cane Powdered Sugar
1 1/2 tbsp. milk
Instructions:
In small saucepan, melt chocolate with butter. Remove from heat and beat in powdered sugar adding milk gradually until mixture is a pourable consistency. Makes enough glaze for a layer cake
Serving Size: Makes 10 servings
Ingredients:
3/4 cup C&H Pure Cane Granulated Sugar
4 eggs
1 tsp. vanilla
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp. baking soda
1/4 tsp. salt
2 cups whipping cream
1/3 cup C&H Pure Cane Powdered Sugar
Chocolate Glaze
Glace Cherries
almonds, whole blanched
Instructions:
Preheat oven to 400°F. Grease 15x10-inch jelly-roll pan. Line with greased waxed paper or parchment. In large bowl, beat sugar and eggs until thick and lemon-colored. Add vanilla. Combine flour, cocoa, soda and salt; gently fold into sugar mixture. Spread batter in pan. Bake 10 to 13 minutes until edges start to pull away from sides of pan. Turn out immediately onto towel dusted with powdered sugar. Peel off paper. Trim off crisp edges. Roll cake in towel from long side. Cool on rack. In medium bowl, whip cream with 1/3 cup powdered sugar until stiff. Unroll cake and spread with whipped cream. Reroll (without towel) and place on serving plate, seam side down. Top with Chocolate Glaze. Decorate with glacé cherries and whole almonds.
Chocolate Glaze
Ingredients
1/4 cup chocolate, semisweet pieces
1 tbsp. butter or margarine
1/2 cup C&H Pure Cane Powdered Sugar
1 1/2 tbsp. milk
Instructions:
In small saucepan, melt chocolate with butter. Remove from heat and beat in powdered sugar adding milk gradually until mixture is a pourable consistency. Makes enough glaze for a layer cake
Serving Size: Makes 10 servings
