Cocoa Cake Roll Recipe

Ingredients <br>- 3 eggs, separated <br>- 1/2 cup white sugar <br>- 1/2 cup all-purpose flour <br>- 1/3 cup HERSHEY®'S Cocoa Powder <br>- 1/3 cup white sugar <br>- 1/2 teaspoon baking soda <br>- 1/4 teaspoon salt <br>- 1/3 cup water <br>- 1 teaspoon vanilla extract <br>- 1 tablespoon white sugar <br>- 2 tablespoons confectioners' sugar <br>- 3/4 cup REESE'S® Peanut Butter Chips <br>- 1 cup miniature marshmallows <br>- 1/4 cup milk <br>- 1 cup heavy cream, chilled <br>- 1/2 teaspoon vanilla extract <br>- 2 tablespoons butter <br>- 2 tablespoons HERSHEY®'S Cocoa Powder <br>- 2 tablespoons water <br>- 1 cup confectioners' sugar <br>- 1 teaspoon vanilla extract <br><p></p>Directions <br>step 1: Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil. <br>step 2: Beat egg yolks in large bowl on high speed of mixer 3 minutes. Gradually add 1/2 cup granulated sugar; continue beating 2 minutes. Stir together flour, cocoa, 1/3 cup granulated sugar, baking soda and salt; add alternately with water and vanilla to egg yolk mixture, beating on low speed just until smooth. <br>step 3: Beat egg whites in small bowl until foamy. Add 1 tablespoon granulated sugar and beat until stiff peaks form; carefully fold into chocolate mixture. Spread batter evenly into prepared pan. <br>step 4: Bake 15 to 18 minutes or until top springs back when touched lightly. Invert on towel sprinkled with 2 tablespoons powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool. Prepare Peanut Butter Whipped Cream Filling. Unroll cake; spread with filling; reroll cake. Drizzle with Chocolate Glaze. Refrigerate 1 hour or longer before serving. Garnish with whipped cream. Refrigerate leftover cake. 8 to 10 servings. <br>step 5: Peanut Butter Whipped Cream Filling: Place peanut butter chips, marshmallows and milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave at High 30 seconds or until mixture is smooth when stirred. Cool to room temperature. Beat whipping cream in another medium bowl until stiff; fold in peanut butter mixture and vanilla. About 2 cups filling. <br>step 6: Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do Not Boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth and slightly thickened. About 2/3 cup glaze. <br>

Ingredients
- 3 eggs, separated
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 1/3 cup HERSHEY®'S Cocoa Powder
- 1/3 cup white sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 2 tablespoons confectioners' sugar
- 3/4 cup REESE'S® Peanut Butter Chips
- 1 cup miniature marshmallows
- 1/4 cup milk
- 1 cup heavy cream, chilled
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- 2 tablespoons HERSHEY®'S Cocoa Powder
- 2 tablespoons water
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract

Directions
step 1: Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
step 2: Beat egg yolks in large bowl on high speed of mixer 3 minutes. Gradually add 1/2 cup granulated sugar; continue beating 2 minutes. Stir together flour, cocoa, 1/3 cup granulated sugar, baking soda and salt; add alternately with water and vanilla to egg yolk mixture, beating on low speed just until smooth.
step 3: Beat egg whites in small bowl until foamy. Add 1 tablespoon granulated sugar and beat until stiff peaks form; carefully fold into chocolate mixture. Spread batter evenly into prepared pan.
step 4: Bake 15 to 18 minutes or until top springs back when touched lightly. Invert on towel sprinkled with 2 tablespoons powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool. Prepare Peanut Butter Whipped Cream Filling. Unroll cake; spread with filling; reroll cake. Drizzle with Chocolate Glaze. Refrigerate 1 hour or longer before serving. Garnish with whipped cream. Refrigerate leftover cake. 8 to 10 servings.
step 5: Peanut Butter Whipped Cream Filling: Place peanut butter chips, marshmallows and milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave at High 30 seconds or until mixture is smooth when stirred. Cool to room temperature. Beat whipping cream in another medium bowl until stiff; fold in peanut butter mixture and vanilla. About 2 cups filling.
step 6: Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do Not Boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth and slightly thickened. About 2/3 cup glaze.

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