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Roll Chocolate (VRP 098)

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Vintage Recipe Box 98

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Roll Chocolate Recipe

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Roll Chocolate

Roll Chocolate


  • 6 Tablespoons sifted cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • 4 egg whites, stiffly beaten
  • 4 egg yolks, well beaten
  • 1¼ teaspoons vanilla
  • 2 Squares Rockwoods Premium Baking Chocolate, melted


  1. Mix and sift flour, baking powder, salt.
  2. Gradually add sugar to stiffly beaten egg whites.
  3. Fold in beaten egg yolks.
  4. Add flavoring.
  5. Mix in flour gradually, then cooled melted chocolate and mix all ingredients together thoroughly.
  6. Turn into well-greased shallow pan (10x15) which has been lined with waxed paper and greased again.
  7. Allow paper to extend about 2 inches above edge of pan.
  8. When baked, remove from pan and cut off crisp edges of cake.
  9. Turn out on cloth covered with powdered sugar.
  10. Remove paper.
  11. Spread half of Peppermint Frosting over cake and roll as for jelly roll. (see Frostings.)
  12. Wrap in cloth.
  13. When cool, cover with remaining frosting.


Bake at: 400° F.

Time: 15 minutes.

Amount: 1 cake (10x15 pan)

Roll Chocolate

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