Creamy Chocolate Angel Food Cake Roll Recipes

CHOCOLATE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

CHOCOLATE WHIPPED CREAM ANGEL FOOD CAKE

Steps:

• In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, split cake into two horizontal layers. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead.

CREAMY CHOCOLATE-ANGEL FOOD CAKE ROLL

Steps:

• Heat oven to 350ºF.
• Spray 15x10x1-inch pan with cooking spray. Line pan with wax paper; spray with cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar. Prepare cake batter as directed on package; pour into prepared pan.
• Bake 15 min. or until top of cake springs back when touched with finger. Immediately invert cake onto towel; remove pan. Carefully pull off and discard wax paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
• Unroll cake; remove towel. Melt 2 oz. chocolate as directed on package. Mix Neufchatel and remaining sugar in large bowl with whisk until blended. Gradually stir in melted chocolate. Stir in 1 cup COOL WHIP; spread onto cake. Reroll cake; place, seam side down, on plate.
• Spoon remaining COOL WHIP into microwaveable bowl. Add remaining chocolate. Microwave on HIGH 2 min.; stir until blended. Cool 15 min.
• Frost cake with COOL WHIP mixture.
• Refrigerate 30 min.

CHOCOLATE ANGEL FOOD CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
• In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
• Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
• Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.

ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.

CHOCOLATE ANGEL FOOD DESSERT

Steps:

• Melt chocolate chips with sugar.
• While melting, beat egg whites; set aside.
• Beat 4 egg yolks.
• Add to chocolate mixture and cook 1 minute, stirring frequently.
• Whip the cream; add chocolate mixture and beat.
• Fold into egg whites.
• Add cake chunks and mix.
• Put into 9x13-inch pan and refrigerate.

CHOCOLATE CREAM-FILLED CAKE ROLL

Steps:

• Preheat oven to 375 degrees.
• Spray and flour a 15"x10"x1" jelly-roll pan; set aside.
• Stir together flour and baking powder.
• In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick.
• Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick.
• Add milk and oil; beat on low until combined.
• Sprinkle flour mixture over egg mixture; fold by hand until combined.
• Spread evenly in the pan.
• Bake for 10 to 12 minutes or until the top is golden and springs back when touched.
• Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp.
• powdered sugar.
• Roll up towel and cake, jelly roll style, starting from one of the short sides of the cake.
• Cool on a rack.
• Filling: Combine sugar, cocoa and cornstarch in a small saucepan.
• Stir in evaporated milk.
• Cook and stir over medium heat until mixture is thickened and bubbly.
• Cook and stir for 2 more minutes.
• Remove from heat, cover surface and cool to room temperature.
• When cool, mix in ½ cup softened cream cheese.
• Unroll the cake and evenly spread the filling over the cake.
• Roll up the cake and chill for 2 to 6 hours.
• If desired, top with additional powdered sugar.