Description
Enjoy a delectable German Chocolate Cake Roll, a twist on the classic cake.
Ingredients
Scale
- 1 box German chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/4 cup milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15×10 inch jelly roll pan.
- In a large bowl, combine cake mix, water, oil, and eggs. Beat until smooth.
- Pour batter into prepared pan and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While cake is baking, prepare the filling. In a saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat, stirring constantly.
- Remove from heat and stir in coconut and pecans.
- When cake is done, immediately invert it onto a clean kitchen towel dusted with powdered sugar.
- Carefully roll up the cake with the towel, starting at one short end. Let cool completely.
- In a bowl, combine sweetened condensed milk and thawed whipped topping.
- Unroll the cake and spread with the whipped topping mixture.
- Spread the coconut-pecan filling over the whipped topping.
- Carefully roll the cake back up, without the towel.
- Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
Notes
- Dust the towel generously with powdered sugar to prevent sticking.
- Make sure the cake is completely cool before adding the filling.
- Refrigerate the cake roll for at least an hour to allow the filling to set.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg