German Chocolate Cake Roll Recipes

Steps:

• 375 degrees Line a 15 x 10 jelly roll pan with foil. Melt butter n pan, sprinkle nuts and coconut evenly in pan; drizzle with condensed milk. Cake: In mixer bowl beat eggs @ high speed 2 minutes until fluffy. Gradually add sugar; continue to be 2 more minutes. No need to sift flour; spoon into cup level. Add remaining ingredients, blend 1 minute @ low speed. Pour evenly into pan. Bake for 20-25 minutes until cake springs back when touched in center. Sprinkle cake (in pan) with powdered sugar(while still warm). Cover with towel. Place cookies sheet over towel; invert. Remove pan & foil. Start with 10 in. side, roll up jelly-roll fashion using towel to roll cake. DO NOT roll towel in cake. Leave wrapped, cool. Refrigerate, remove towel and sprinkle with powdered sugar.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees. Lightly greased a 13x18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
• For the filling, whisk the evaporated milk, 1 cup sugar, egg yolks and cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 t. vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
• Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 t. vanilla.
• Using a mixer, beat the softened butter and the 1-1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
• Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
• Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar and/or cocoa.