My husband has a friend who LOVES Little Debbie cakes! He just can’t get enough of all the seasonal flavors. From Pumpkin Spice Rolls to Chocolate Cake rolls, Little Debbie has it all. I won’t shame our friend for loving them, but if you ever taste a real cake roll, I don’t think there’s any going back! Swiss Cake Rolls are a favorite for many because of the chocolate and the cream inside!
Years ago I made homemade Chocolate Cake rolls and I had linked them to the original source, which was Southern Living. The recipe is no longer there, and a kind reader notified me and asked me for the link. It’s nowhere to be found. So, I thought I’d fix the problem by simply sharing my printed version of this super good and super easy Chocolate Cake Roll with Chocolate Mint Sauce.
Chocolate Cake Rolls with Cream Roulade and Chocolate Mint Sauce
4 large eggs
1/2 Cup water
1 package Swiss chocolate, Devils Food or Fudge Cake mix
2-4 Tbl. Cocoa
Line two lightly greased 15 x 10-inch jellyroll pans with waxed paper; lightly grease paper.
Beat eggs in a large bowl at medium-high speed with an electric mixer 5 minutes. Add 1/2 cup water, beginning at low speed just until blended. Gradually add cake mix, beating at low speed just until moistened. Beat at medium speed 2 minutes. Divide batter in half; spread evenly into prepared pans. (Layers will be thin.) Bake each cake at 350 degrees on the middle rack in separate ovens (or just do them one at a time) for 13 minutes, or until the cake springs back when lightly touched in the center.
Sift 1 to 2 tablespoons cocoa on a 15 x 10-inch rectangle on a cloth kitchen towel; repeat with second towel. When cakes are done, immediately loosen from sides of pans, and turn each out onto a prepared towel. Peel off waxed paper. Starting at the narrow end, roll up each cake and towel together; place cakes seam side down, on wire racks. Cool cakes completely.
Mint Chocolate Roulade Sauce
2 cups whipping cream
1 1/2 tsp. mint extract
5 drops of green food coloring, optional
Garnishes – Whipped cream, fresh mint sprigs
Beat whipping cream at medium-high speed with an electric mixer until soft peaks form. Fold in extract and food coloring; set aside.
Unroll chocolate cake rolls. Spread each cake evenly with whipped cream mixture. Re-roll cakes without towels; place, seam sides down, on baking sheet. Cover and freeze at least one hour or up to 3 months. Dust each cake evenly with cocoa, and cut into slices. Garnish, if desired and serve with Chocolate Mint Sauce.
Chocolate Mint Sauce
3/4 cup half and half
1 10 oz. bag mint chocolate morsels
1 1/2 cups miniature marshmallows
1/4 tsp salt
1 tsp vanilla extract
Heat half and half in a heavy saucepan, over low heat. Stir in chocolate morsels, marshmallows,and salt; cook over low heat, stirring constantly, until chocolate and marshmallows are melted. Remove from heat and stir in vanilla extract. Cover and store in refrigerator up to 2 days, if desired. To serve warm, heat over low heat 5 minutes, stirring frequently.
This may seem like a complicated recipe, but it really isn’t! Lord willing, I am going to attempt to make this recipe in my kitchen this week and then post a video on Instagram. I’ll save it on my highlights so you can view it. Be watching for it and it will give you step by step instructions.
This is a great recipe to make now and pop into your freezer! Since it makes TWO cake rolls, it’s great for entertaining a group, or even giving one as a gift. Perhaps you could share one with a friend who loves Little Debbie Cakes, just to see if you can win them over!
Is anyone else a Little Debbie Cake fan? If so, what flavor?