 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
I created this moist cake roll to use my garden zucchini, says Victoria Zmarzley-Hahn from Northampton, Pennsylvania. Ingredients:
3 eggs |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
3/4 cup sugar |
1/2 cup baking cocoa |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 cup shredded peeled zucchini |
filling: |
1 package (8 ounces) cream cheese, softened |
1/4 cup butter, softened |
2 teaspoons vanilla extract |
1 cup confectioners' sugar |
additional confectioners' sugar |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in zucchini and vanilla. Combine the flour, cocoa, baking soda, cinnamon and salt; add to egg mixture until well blended. (batter will be thick).
2. Spread batter evenly in prepared pan. Bake at 350° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. For filling, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth.
4. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar. Cover and refrigerate for 1 hour. Yield: 10 servings.
|
|