Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Chocolate and coffee create a sinfully rich cake roll bursting with flavor.
Dietary Fiber: 1g
Instead of instant coffee or instant espresso, I ran to Caribou and bought a shot of expresso and used 1 tbs. it was wonderful. Then I crushed chocolate covered coffee beans and rolled it with the powdered sugar, DELISH!!
Easy to make, just follow the instructions. Not too sweet and elegant! Try it and you will make it again.
Very light and elegant
easier than looked, light, fluffy....not to sweet.....pretty!
I was so thrilled to have found this recipe. Many years ago someone made me one that was just like this one, except she had put chocolate frosting on top. I lost touch with the person and was so craving the cake. I decided to google it and was so happy to have found it. I have made it and it is just absolutely delicious. I did make a little more filling because it didn't seem to be enough with the one cup, nevertheless an awesome cake. Thank you1
Do not use the tip that says waxed paper is an okay substitute for parchment paper. Always use parchment paper. Before you mix in the egg whites the batter will seem extremely dry. This made me nervous, so I added an extra egg yolk (for a total of 3). When I folded in the whites, the batter was just fine. I might not have needed to add the extra yolk, but it was fine with it. The cake was very tasty and tender. It was also easy to work with. I did not add the grated chocolate to the filling. We liked it with just coffee. Also, we made a little extra whipped cream. The one cup of cream just didn't seem to be enough. Use two cups, if you want generous filling. This also freezes very well (when wrapped tightly in plastic wrap). all in all, a very good recipe!
can use drinking chocolate powder instead of grated semi-sweat chocolate
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1276
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
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Fondant isn’t just for pastry chefs anymore. You can easily achieve impressive cakes and decorations by taking a little time and making marshmallow fondant. Marshmallow fondant is much simpler to make than traditional fondant, and tastes so good you won’t need to peel it off before eating the cake. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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