- 1-1/2 packages (13 ounces each) Swiss cake rolls
- 2-3/4 cups 2% milk
- 2 packages (3.9 ounces each) instant chocolate fudge pudding mix
- 2 cups whipped topping
- Cut each cake roll into six slices; reserve any broken chocolate coating for topping. Line bottom and sides of a 9-in. springform pan with cake slices, covering completely.
- Whisk milk and pudding mixes 2 minutes (mixture will be thick); spread onto bottom layer of cake rolls. Cover with whipped topping. Sprinkle with reserved chocolate pieces. Refrigerate, covered, at least 2 hours before serving. Yield: 12 servings.
Reviews forChocolate Swirl Delight
"Made this over the weekend. Came out just like the photo and tasted delicious. Trying to figure out how to transfer to a 10 inch cardboard cake form. Otherwise, this is a "keeper". Thank you for sharing."
"Have to try!"
"Would make it over and over and I have. It is much easier to slice the swiss rolls if you put them in the freezer for a little while before cutting. I agree with MySonsx3 a little about the cake part being misleading. If it said cut Swiss Rolls it would make more sense to people. Maybe that would be a good correction to make to the recipe. My family loves it and I find it Very easy to make. I am going to share it with the Pampered Chef consultants who were looking for more recipes using springform pans. Thanks for another great recipe."
"Is there cake in the centre or is it just pudding?"
"I get so many compliments on this recipe! I've made it at least 6 times and always have any empty pan to take home!"
"I was shown this recipe in class one time for a How To speech and recently decided to make it. My favorite thing to do with the leftover chocolate shavings is make a design on top to match the occasion. (Ex: a football for SuperBowl)"
"Make this a lot. Always a hit. I freeze the swiss rolls first. Easier to slice"
"easy and yummy! Fun for kids and adults"