Chocolate Rolls
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 package low calorie chocolate cake and frosting mix
1 teaspoon unflavored gelatin
Mix cake as directed on package. Pour into two heavily greased and floured 12" x 18" pans. Bake in hot oven (400 degrees F) for 8 minutes. Turn out onto lightly floured towels and cover cakes with pans until cool. Cut each cake in half and make 4 strips, about 5" x 16". Trim off the crisp edges. Roll cakes with towls into 16-inch-long rolls. When cakes are cool, soften gelatin in 3/4 cup water and bring to a boil, stirring constantly. Add frosting mix. Beat in a warm bowl until fluffly. Unroll the cakes and spread with frosting. Let set for 20 minutes. Reroll the cakes. Wrap loosely in towels and chill for at least 2 hours.
Cut rolls into 3/4 inch slices with sharp wet knife.
Makes about 88 slices.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 package low calorie chocolate cake and frosting mix
1 teaspoon unflavored gelatin
Mix cake as directed on package. Pour into two heavily greased and floured 12" x 18" pans. Bake in hot oven (400 degrees F) for 8 minutes. Turn out onto lightly floured towels and cover cakes with pans until cool. Cut each cake in half and make 4 strips, about 5" x 16". Trim off the crisp edges. Roll cakes with towls into 16-inch-long rolls. When cakes are cool, soften gelatin in 3/4 cup water and bring to a boil, stirring constantly. Add frosting mix. Beat in a warm bowl until fluffly. Unroll the cakes and spread with frosting. Let set for 20 minutes. Reroll the cakes. Wrap loosely in towels and chill for at least 2 hours.
Cut rolls into 3/4 inch slices with sharp wet knife.
Makes about 88 slices.
