For the cake, preheat oven to
nside of bowl with sliced swiss rolls, allowing them to overlap
o mix. Refrigerate.
CAKE:
Spray jelly roll pan (15x10x1 inch
olor and set aside.
CAKE:
In lg bowl beat
or cake: Heat oven to 375\u00b0F
Line a jelly roll
ntil ready to use.
Swiss Roll:
Heat oven to 400
13 x 18 inch Swiss roll pan with parchment paper. In
ot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line
nd chop finely. Melt the chocolate in a bowl set over
amp kitchen towel, remove the cake from the oven and turn
Crumble the Swiss roll into the bowl and add
or about 8 minutes. Remove cake from the oven and carefully
oose-bottomed cake pan. Melt 1 1/4 lb dark chocolate with
br>Grease and line a Swiss roll tin 20 x 30cm.
Place Jello crystals in a medium heatproof bowl. Add 1 cup of boiling water. Stir to dissolve crystals. Add 3/4 cup of cold water. Pour into base of a 12 cup glass serving dish. Add half the morello cherries. Chill for 3-4 hours or until firm.
Arrange swiss roll slices over Jello. Top with pudding, then two-thirds of the remaining cherries.
Using an electric mixer, beat cream in a large bowl until soft peaks form. Spread cream over cherries. Chill until ready to serve. Serve topped with chocolate and remaining cherries.
We purchased Little Debbie Swiss Roll cakes-make as many as
dges.
While still warm, roll cake into tea towel into a
Mix cake as directed.
Grease and flour 9 x 15 x 1/2-inch cookie sheet.
Pour 1/3 of cake mix in pan and bake 10 to 12 minutes, until done.
Cool in pan (10 minutes), then turn onto a dish towel, covered with powdered sugar.
Cover cake bottom with powdered sugar, then roll up with towel until completely cool.
Do the same with remaining 2 cakes.
Unroll and spread Cool Whip on cake and re-roll.
Place on serving pan and frost with icing. Freeze until ready to eat.
Slice and serve.
Over low heat (or use double boiler or microwave) melt the butter, and add the chopped chocolate. Let it melt gently.
When completely melted, add vanilla or liqueur.
Cool slightly, then whisk in the cream cheese until the mixture is smooth.
Cool, then chill until thick enough to use as a filling for a cake or a Swiss roll.
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.