This cake is perfect for celebrating President’s Day and for satisfying a chocolate lover’s sweet tooth.
This cake is perfect for celebrating President’s Day and for satisfying a chocolate lover’s sweet tooth.
1/2 tsp vanilla
dash salt
1/3 cup granulated sugar
Finishing touches:
Filling:
Chocolate frosting, about 2 cups of your favorite frosting
1/2 cup all-purpose flour
1 (8 oz package cream cheese, softened
Garnish: shaved semi-sweet chocolate, about 1 cup
1 tsp Clabber Girl Baking Powder
1/2 cup granulated sugar
1/4 cup cocoa powder
1 (8 oz package frozen whipped topping, thawed
1/4 tsp salt
2 tbsp Clabber Girl Corn Starch
4 egg yolks
1/2 cup cocoa powder
Preheat oven to 375 F; grease and flour a 15x10x1-inch pan; set aside. In a medium bowl, combine flour, Clabber Girl Baking Powder, cocoa and salt. In a separate bowl, beat egg yolks and vanilla until thick and lemon colored; whisk in the 1/3 cup of sugar. In a small bowl, beat egg whites to soft peaks and add 1/2 cup of sugar gradually, beating well after each addition. Beat to form stiff peaks; fold in egg yolk and flour mixtures. Pour into prepared pan and bake at 375 F. for 12 to 15 minutes, or a toothpick inserted in the center comes out clean. Immediately remove from pan turn cake onto a kitchen towel sprinkled with powdered sugar. Let cool. Meanwhile, prepare filling. In a medium bowl, whip together the cream cheese and sugar. Add whipped topping and mix well. Add corn starch, cocoa and salt; whip until combined, about one minute. Spread cake with filling mixture. Carefully roll up, gently pressing just enough to roll without thinning the filling out. Frost all over with chocolate frosting and sprinkle on shaved chocolate. Chill for 2 hours and serve.
1/2 tsp vanilla
dash salt
1/3 cup granulated sugar
Finishing touches:
Filling:
Chocolate frosting, about 2 cups of your favorite frosting
1/2 cup all-purpose flour
1 (8 oz package cream cheese, softened
Garnish: shaved semi-sweet chocolate, about 1 cup
1 tsp Clabber Girl Baking Powder
1/2 cup granulated sugar
1/4 cup cocoa powder
1 (8 oz package frozen whipped topping, thawed
1/4 tsp salt
2 tbsp Clabber Girl Corn Starch
4 egg yolks
1/2 cup cocoa powder
Preheat oven to 375 F; grease and flour a 15x10x1-inch pan; set aside. In a medium bowl, combine flour, Clabber Girl Baking Powder, cocoa and salt. In a separate bowl, beat egg yolks and vanilla until thick and lemon colored; whisk in the 1/3 cup of sugar. In a small bowl, beat egg whites to soft peaks and add 1/2 cup of sugar gradually, beating well after each addition. Beat to form stiff peaks; fold in egg yolk and flour mixtures. Pour into prepared pan and bake at 375 F. for 12 to 15 minutes, or a toothpick inserted in the center comes out clean. Immediately remove from pan turn cake onto a kitchen towel sprinkled with powdered sugar. Let cool. Meanwhile, prepare filling. In a medium bowl, whip together the cream cheese and sugar. Add whipped topping and mix well. Add corn starch, cocoa and salt; whip until combined, about one minute. Spread cake with filling mixture. Carefully roll up, gently pressing just enough to roll without thinning the filling out. Frost all over with chocolate frosting and sprinkle on shaved chocolate. Chill for 2 hours and serve.
Clabber Girl. It’s a name synonymous with baking in America. And for good reason! Since 1850, our baking ingredients, including America’s #1 brand of baking powder, Clabber Girl, have been beloved by bakers of all ages. Today, we continue to manufacture in Terre Haute, Indiana, our home since the company’s inception.
In addition to our popular baking powder, we have a full line of baking ingredients and dessert mixes, which includes baking soda, corn starch, pudding and pie filling, gelatin, soft serve and more. We manufacture and package our products in a variety of sizes to fit any need from retail and food service to industrial.