Chocolate Roll

Chocolate Roll...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

("Guests like this Dessert".)

5 eggs
5 teaspoonfuls cocoa
5 tablespoons Powdered Sugar
1 tablespoonful cornstarch

Unusual Chocolate Filling

2 squares bitter chocolate

1 unbeaten egg white

pinch of salt

2 tablespoonfuls milk

vanilla (to taste)

Confectioners sugar (to taste)

Mix egg whites, milk and salt in bowl. Melt chocolate and batter together and when very hot add gradually to first mixture, stirring constantly until it thickens. Add Confectioners Sugar until desired consistency and flavor with vanilla to taste. This icing will be rich and creamy and will remain soft for a long time when used on loaf or layer cakes.

Beat yolk and sugar until creamy. Add cocoa and cornstarch slowly. Beat well. fold in stiffly beaten whites. Spread mixture about one inch thick in buttered baking pan (long and narrow) lined with buttered waxed paper. Bake in slow oven about one-half hour. Turn out on wooden board over which is laid a slightly damp cheesecloth. Spread with flavored whipped cream. Roll carefully while still warm. Cover with chocolate icing.