Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Sifted confectioners sugar 1 c Heavy cream
1/4 c Plus 1 tb sifted flour 2 tb Sugar
1/2 ts Salt 12 Marshmallows, cut up
5 tb Baking cocoa 1 oz Unsweetened chocolate,
6 Eggs, separated -melted and cooled
1/4 ts Cream of tartar 2 c Sifted confectioners sugar
1 1/4 ts Vanilla Light cream
1 tb Water 1/4 c Chopped pecans

Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3 times.
Set aside. Beat egg whites with cream of tartar in bowl until stiff peaks
form, using electric mixer at high speed. Set aside. Beat egg yolks in
another bowl until thick and lemon colored, using electric mixer at high
speed. Beat in vanilaa and water. Blend in dry ingredients, beating well.
Fold in beaten egg whites. Spread batter in greased and waxed paper lined
15x10x1 inch jelly roll pan. Bake in 375 oven 15-20 minutes or until cake
tests done. Meanwhile, lightly dust a clean dish towel with confectioners
sugar. Loosen cake around edges with spatula and invert cake on towel. Lift
off pan and carefully peel off paper. With a sharp knife, cut off crisp
edges. Roll up cake gently, from narrow end, by folding edge of cake over
and then tucking it in towel. Continue rolling cake, using towel as aid.
Let cake cool in towel on rack. Whip heavy cream in bowl until thickened,
using electric mixer at high speed. Add sugar, beating until soft peaks
form. Fold in marshmallows. Unroll cake. Spread with cream mixture. Reroll
(without towel) Combine cooled chocolate and 2 cups confectioners sugar in
bolw. Add enough light cream to make a frosting of spreading consistency.
Spread over cake roll. Sprinkle with pecans. Refrigerate until serving
time. Makes 10 servings. Origin: Farm Journal's Choice Chocolate Recipes
Shared by: Sharon Stevens

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