Barbecued Sticky Ribs
Slow-Cooked Southwest Chicken

Chocolate Cake Roll
with Praline Filling

  • 10 Servings
  • Prep: 45 min.
  • Bake: 15 min. + Cooling

“Here’s a recipe that seems complicated but is easier to prepare than you might think. It’s worth every bit of effort!"
—Joan C., Grand Junction, Colorado


  • 4 eggs
  • 3/4 cup sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt


  • 1/4 cup slivered almonds
  • 1/4 cup sugar
  • 1 cup heavy whipping cream


  • 1/4 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 1 3/4 cups confectioners' sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract


  1. Line a greased 15-in. x 10-in.x1-in. baking pan with waxed paper and grease the paper; set aside.
  2. In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan.
  3. Bake at 375° for 10-13 minutes or until the cake springs back when lightly touched. Cool for 5 minutes.
  4. Invert the cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  5. Meanwhile, in a small heavy skillet, cook the almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces.
  6. Unroll the cake; spread the filling evenly over cake to within 1/2" of edges. Roll up again. Place seam side down on a serving platter.
  7. For the frosting, melt the butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.


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