(12/26/2017 clarifying NOTICE: NOT copyrighted)
This desert is sometimes referred to as a Yule Log. Here is the recipe for one roll. Do one recipe at
a time. Don't double or triple! You can do the cake-baking part ahead of time by at least a day.
Delay the whipped cream (MUST use true whipped cream!) filling stage until you are ready to produce the finished desert
without much delay. An aside: my step-daughter prefers a LOT of interior whipped cream and no chocolate frosting on the surface. She prefers a good dusting of confectioners sugar on the up-side surface of the roll. We made a RECIPE HOW-TO VIDEO, HERE:
(Tragically, YouTube took the video down without notice!)
- electric mixer
- large bowl to mix
- small bowl to mix
- 1/2 inch or less
deep by 15 long by 9 to 10 inch wide baking pan...we are making a thin sheet
- bread or dish towel
slightly larger than baking pan
- various spoons,
- wax paper
- shoe-box sized
plastic container with top (from Dollar Store, etc.) to store the finished desert in refrig. &
cake roll ingredients:
- 1/2 cup all
- 1/3rd cup
- 1/4th teaspoon
- 1/4th teaspoon table
- 3/4ths cup regular
white table sugar
- 1 teaspoonful
McCormick-type pure vanilla extract
- 4 large
- 2 tablespoons
of regular white table sugar
- 1/2 pint heavy (8%
fat) whipping cream
- 1 teaspoonful
McCormick-type pure vanilla extract
- icing...frosting: a store-bought, canned Hershey type, spreadable
chocolate type icing (frosting). Some prefer confectioners (icing) sugar instead of icing & others prefer cream cheese icing).
- nuts: a couple tablespoons of finely chopped
the "making it"
the baking pan: VERY thinly grease (or spray with Pam) a sheet of foil and mold into bottom of a
greased (or Pam-sprayed) 15 by 9 to 10 inch baking pan (not thin metal pan...metal heat transfer makes cake stick to foil).
- Make your cake
>the dry ingredients: sift flour, cocoa, & salt together
>the egg whites: beat egg whites
(meringue-like) in large bowl until soft peaks form & then add the sugar gradually until
stiff peaks form
>the egg yolks: then, in a small bowl, beat
egg yolks with the vanilla added together until thick
>then, start combining the above: by always
gently folding & mixing as much air in as possible...as follows,
>first fold yolk mixture gently onto & into the egg
whites in that large bowl using spatula
>then fold dry ingredients gently but
thoroughly into that initial egg stuff
- Baking the cake component...timing & checking is CRUCIAL in this stage:
>then put it all in the baking pan: pour the mix gently
into baking pan & spread wall-to-wall by tilting & jostling mix within the lifted
pan to make it flow to cover all area and never touching it with hand or spatula to
>bake: in oven pre-heated to 400 degrees F.
for only as little as 5-6, maybe 7-8 minutes!!...only until as soon as a toothpick comes out fairly clean.
If you bake to long, cake sheet will split & crack when rolling.
rolling the lightly baked sheet cake:
>immediately remove from
oven & fairly quickly turn the cake, while in the baking pan, upside down onto the towel
>lift pan off using a fork at edge & gently lift/peel foil off starting at an end
>gently & loosely roll up cake and towel
along short axis
>let cool completely at room
temperature...you can hold over night.
>hold it in your plastic container until
ready to finish (fill with whipped cream as soon as cake cools & re-roll & refrigerate until when you want to put the surfrace frosting on).
- MAKE the
filling: place the 3 components in an electric mixer bowl and mix to make the
whipped-cream filling. Cover & refrigerate until ready to fill the
- Putting it
roll: carefully unroll the "set" cake roll and gently copiously/liberally spread whipped-cream on interior
surfaces of roll & re-roll & place onto wax paper to use as a "lift" in & out of the container.
>put frostinging (surface topping) on: See choices, above; shortly before the meal,
spread the frosting topping on the "up" surface of the roll. And dust or cover the frosted surface with the pecan bits (unless the customer or guests don't want the pcan bits on it).
>store it: in refrig. until serving the
desert; you can use the wax paper lift to take out of box...take off a slice or more 7 then use the wax paper lift to return to the container.
- Serving: Too much manipulation and moving the roll around is not good. Two ways = (1) keeping roll in the box, slice across the roll with sharp knife to make
slices about an inch or more thick, removing them one at a time. (2) As in #6, "store it", above, if you used the wax paper method, lift roll out and cut off what you want and return remainder of roll to the box.
Neat Recipe Note: This was my family's absolute favorite desert from my years of grade
school until Mrs. A. K. Elizabeth Bernshouse died, and I've only personally known 3 people who can make
it (though its not THAT hard to make)...Mrs. Bernshouse, her daughter Elizabeth Jennings, and my
wife, Betty. My mother (MBS) changed nephrostomy dressings for Mrs. Bernshouse every few days for
many years. In appreciation Mrs. Bernshouse would make a "chocolate roll" a couple times per
year for our special family occasions. When I went off to college & then medical school, I
could always count on a chocolate roll for desert if I could give 2 days notice of coming home
to Sumter, S. C. Mrs. Bersnhouse' son, Wilbert, was my boyscout scout master & the southeastern dean of scoutmasters. Imagine my amazement when, many years later, Betty (who grew up in Lexington,
S. C.) whipped out a chocolate roll for an occasion. Betty got her recipe over the phone from a
black lady in Orangeburg who was friends with Betty's
ex-mother-in-law. On 15 Dec. 2017, Helen Grumbles Thomas (Sumter native) told me that Mrs. R. A. LeCoq of Sumter made these rolls, too!
Experimenters, caution: Let's say you
wanted to bake and roll up the sheet cake part on a Thursday & drive out of town after
work on Friday and serve at a Sunday dinner during a weekend filled with other activities
that soaked up most of your time. I wonder if you could just buy Cool Whip & icing at
that out of town place and throw together a pretty good, similar "chocolate roll". Maybe your
trip would even be an airline flight to the other coast! ***[I tried Cool Whip and it does NOT
work...you need real whip cream! Cool Whip just soaks into the cake.]
***give me your comments about this
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check out my Family Favorite Recipes list
(posted 15 December 2007; update 16 December 2017)