Chocolate Roll Cake

Course : Cakes
Serves: 1
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1/4 cup butter
1 cup pecans or walnuts -- chopped
1 1/3 cups flaked coconut
1 can eagle brand milk -- (14 oz)
3 large eggs
1 cup sugar
1/3 cup cocoa
2/3 cup flour -- self-rising
1/3 cup water
1 teaspoon vanilla extract

Preparation / Directions:

TOPPING: Line a 14 3/4 x 10 1/2 inch pan with foil. Melt butter in foil-lined pan. Sprinkle nuts and coconut evenly over butter. Drizzle condensed milk over nuts and coconut. Set aside. CAKE: Beat eggs at high speed in mixing bowl until fluffy. Gradually add sugar and continue beating for 2 minutes. Add remaining ingredients. Beat one minute at low speed. Pour over topping evenly. Bake at 325 in center of oven for 25 minutes. Remove from oven and turn onto clean smooth dish towel. Remove foil with end of towel and begin to roll until complete. Let set about 20 minutes before transferring to cake plate. Sprinkle with powdered sugar or dress it up for the holidays by adding a chocolate glaze, placing candied cherry halves down the center and sliced green gum drops shaped into holly leaves. This cake will be a hit with family and friends.


Nutritional Information:

1759 Calories (kcal); 64g Total Fat; (31% calories from fat); 31g Protein; 282g Carbohydrate; 685mg Cholesterol; 647mg Sodium

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