When I came across this recipe, I knew it would be perfect for our July box! Our woodland sugars are so cute with this! I had never made a roll cake before, but this one uses a box mix and was super easy! It is delicious! I will definitely be making this one for the holidays as well. I changed the filling and used a different frosting recipe I had seen as well. This recipe had so many great reviews I have been wanting to try it. You may never try another frosting again! I added some caramel sauce to mine which turned our great! I love that the cake is chocolate, you can use so many fillings with this! A raspberry filling would also be great!
You will need:
- 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 tablespoon powdered sugar
clean kitchen towel
- Chocolate Frosting-
- 1/2 cup whipping cream
- 1 cup semisweet chocolate chips (6 oz)
- 1 tablespoon corn syrup
- 1/4 teaspoon vanilla
- 5 tablespoons flour
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup butter (use real butter, no margarine)
- 1 cup granulated sugar (not powdered sugar, I used super fine baking sugar)
caramel sauce if desired
woodland and toad sugars to decorate if desired
Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with waxed paper; spray with baking spray with flour. In large bowl, beat eggs with electric mixer on high speed about 5 minutes, they will be thicker and yellow.
Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Bake 14 to 16 minutes or until cake springs back when lightly touched in center. Run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove wax paper.
While hot, carefully roll up cake and towel. Cool completely on cooling rack, for about 1 hour.
*Have extra batter, make cupcakes!
While cake cools make frosting and filling!
For frosting, in a medium bowl, microwave whipping cream uncovered on high for about 1 1/2 minutes or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand about 1 minute. Whisk until smooth, then add in vanilla. Refrigerate for 30-45 minutes, stirring about every 15 minutes until spreading consistency. It will thicken up quite a bit.
For filling, in a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will thicken up a lot, you want it thick! Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy on high. I used my stand mixer.
Add the cooled milk mixture and beat on high till it has a whip cream consistency. I added a little bit of caramel sauce and mixed till fully combined.
Once cake has cooled, unroll cake carefully, and remove towel. Spread filling evenly over cake.
Roll cake back up, be careful when rolling or transferring as mine started to crack a bit. Place on platter and frost cake with chocolate frosting.
Create lines in frosting with a fork to make look like a log, and add woodland and toadstool sugars.
Store loosely covered in refrigerator. Let stand at room temperature at least 30 minutes before serving.
Log roll recipe courtesy of bettycrocker.com