Minutes Prep time: 45
Minutes Total time: 120
Servings: 10
Difficulty: Advanced
PAM® Baking Spray
1/4 cup confectioners' sugar
4 eggs
1 pkg (15.25 oz each) Duncan Hines® Signature Swiss Chocolate Cake Mix
1/2 cup water
1/4 cup vegetable oil
CREAM FILLING:
1-1/2 cups heavy (whipping) cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 64 mg | 6% |
| Carbohydrate | 42 g | 14% |
| Cholesterol | 115 mg | 38% |
| Total Fat | 25 g | 38% |
| Iron | 1 mg | 8% |
| Calories | 400 kcal | 20% |
| Sodium | 407 mg | 17% |
| Protein | 6 g | 11% |
| Saturated Fat | 12 g | 61% |
| Sugars | 27 g | 3% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray 13x18-inch rimmed baking sheet with baking spray. Line pan with parchment paper and spray parchment lightly with baking spray. Lay a clean kitchen towel out on a flat surface. Sift 1/4 cup confectioners’ sugar evenly over towel.
Beat eggs with an electric mixer on medium speed in a large bowl until foamy and lemony in color, about 2 minutes. Slowly add cake mix, water and oil and beat until blended, about 2 minutes more.
Pour batter into pan and spread evenly with an offset spatula. Bake 15 to 18 minutes, until toothpick inserted in the center comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel Cool completely, 45 minutes to 1 hour.
Pour cream, 1/3 cup confectioners’ sugar and vanilla into large bowl. Blend with an electric mixer on medium-low speed until cream holds soft peaks, about 5 minutes.
Gently unroll cake and spread whipped cream evenly over. Use the towel to help roll the cake back up. Place on serving plate and dust with a little more confectioners’ sugar, if desired. Refrigerate 30 minutes. Slice and serve.
Chocolate Swiss Roll with Cream Filling
