Easy Chocolate Roll-Up

I received this recipe when I was working as a horse wrangler at a hunting lodge along the White River in Alaska. Doug Vaden's cook, Myra, gave it to me. This is a staple of our Christmas celebrations. This past year I made three.

White River Valley, Alaska

Easy Chocolate Roll-Up

Kathie L. Spitz

PREHEAT OVEN TO 375 degrees

FILLING:

1/4 cup butter

1 1/3 cups flaked coconut

1 cup chopped pecans or walnuts

1 can Eagle Brand CONDENSED Milk (not evaporated)

LINE 15x10 inch cookie sheet (WITH SHORT SIDES) with tin foil

SPRAY with PAM

MELT butter in pan in the oven, watch carefully.

REMOVE from oven and SPRINKLE the melted butter with nuts and coconut

DRIZZLE with entire can of condensed milk, make sure to get to the edges in the corners

SET ASIDE

Cake Batter:

2      eggs

1 cup sugar

1/2 cup cocoa

2/3 cup flour

1/4 tsp salt

1/4 tsp baking soda

1 tsp vanilla

1/3 cup water

BEAT eggs by hand

ADD all the rest and BEAT by hand together

POUR evenly over butter/nut/coconut/milk mixture in pan

BAKE at 375 degrees for 18-22 minutes

DO NOT OVER BAKE

SPRINKLE immediately with powdered sugar

COVER with a SMOOTH tea towel or pillowcase

TURN the pan over CAREFULLY

REMOVE the tin foil IMMEDIATELY

Starting with the 15 inch side ROLL UP TIGHTLY, jelly roll fashion

BE SURE AND MOVE THE TOWEL!!!!! Pictures below

LEAVE wrapped until cool

SLICES easier when totally cool

I like to mix the coconut and nuts together before I sprinkle it on the melted butter.

Besides pecans or walnuts, we've also used sliced almonds and pecans.

Totally YOUR choice of nut...

Make sure to get the filling mixture clear to the edges

Again, make sure the sweetened condensed milk is evenly drizzled over the filling mixture

I also like to mix the flour, sugar, soda, salt and cocoa together in a small bowl before I add it to the beaten eggs

This is one batter we don't like to lick the bowl over as it's a bit bitter from all the cocoa. Pour it evenly over the condensed milk and filling mixture. 

Hmmm...looks red, don't know why...

When it's done (don't over bake!) IMMEDIATELY sift some powdered sugar over the hot cake.

Then place your pillowcase or smooth towel over the sugared cake and 

FLIP it over onto a flat counter.

QUICKLY and CAREFULLY remove the hot pan

...and IMMEDIATELY peel the tinfoil off the hot cake. 

You may have to use a knife to put some of the sticky filling back onto the cake

Then you start rolling the cake along the LONG side. This is the "magic" part. DON'T ROLL THE TOWEL INTO THE CAKE. 

Why yes, I am using my TEETH as a third hand. 

Roll it somewhat tightly, using your hands to keep the roll smooth and compacted. Continue rolling until it's all neat and tidy.

Finish by continuing to roll the towel AROUND the hot roll-up.

Leave it on the counter until it's cool.

Or...leave it for a short while, until you can't stand it anymore, 

and then unroll the towel and cut a slice...or three...off and eat!

It does cut MUCH easier when it's very cool.

Having a glass of hot water to dip your knife in (then wipe the water off) 

makes it easier to slice, too.

My children always used to think it was MAGIC...the way the towel didn't roll into the cake. 

This one is a FIVE STAR RATING from the entire family. 

We hope you enjoy it too!