Shelly's Recipe

DOUBLE-CHOCOLATE CREAM ROLL

Category: Cakes

1 1/2 tsp shortening
5 eggs, separated
1 tsp vanilla extract
1 cup plus 2 tsp confectioners sugar, divided
3 tbsp baking cocoa
1/8 tsp salt
1 1/2 cups cold milk
2 (3.3 oz each) pkgs instant white chocolate pudding mix or vanilla pudding mix
1 (8 oz) carton frozen whipped topping, thawed
3 tbsp caramel ice cream topping, divided
1/2 cup chopped walnuts, divided
1 tbsp hot fudge ice cream topping, warmed

Coat a jelly-roll baking pan with nonstick cooking spray; line with parchment paper, coated with nonstick cooking spray. Set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners sugar, cocoa and salt; gradually add to egg yolks. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan.

Bake at 350 for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners sugar. Gently but quickly peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges.

Drizzle with 2 tbsp of caramel topping; sprinkle with 6 tbsp of walnuts. Roll up again. Spread reserved filling over cake roll.

Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers.