Chocolate Roll with Regal Chocolate Sauce

Ingredients

CAKE

4 large Egg yokes

1/4 cup Sugar

1/2 teaspoon Vanilla

4 large Egg whites

1/2 cup Sugar

2/3 cup Sifted Cake Flour

1/4 cup Cocoa Unsweetened Dry

1 teaspoon Baking Powder

1/4 teaspoon Salt

WHIPPING CREAM

2 cups Heavy Whipping Cream

4 tablespoons Sugar

1 teaspoon Vanilla

REGAL CHOCOLATE SAUCE

1/2 cup Light Corn Syrup

1 cup Sugar

3 squares 1 oz Squares Unsweetened Chocolate broken up

1 teaspoon Vanilla

1/2 cup Evaporated Milk

1 cup Water

Directions

CAKE

1. Preheat oven to 375 degrees.

2. Beat egg vokes till thick and lemon colored. Gradually beat in ¼ cup sugar. Add vanilla. Beat egg whites till soft peaks form. Gradually add ½ cup of sugar and beat till stiff peaks form. Fold yokes into whites. Sift together flour, Cocoa, baking powder, and salt. Fold into egg mixture.

3. Spread batter evenly in greased and lightly floured 15 ½ x 10 ½ x 1 inch jelly roll pan. Bake in oven about 10 - 12 minutes or till done.

4. Immediately loosen sides and turn out on bakers towel sprinkled with sifted confectioners sugar. Starting at narrow end, roll cake and bakers towel together. Cool on rack. Unroll and fill with whipped cream.(Recipe to follow) Roll up and chill. Slice and drizzle with warm Regal Chocolate Sauce. (Recipe to follow) and serve.

WHIPPING CREAM

1. In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed till soft peaks form. Makes 4 cups.

REGAL CHOCOLATE SAUCE

1. Combine corn syrup, sugar, and water. Cook to soft ball stage(236 degrees). Remove from heat. Add chocolate. Stir till melted. Add vanilla. Slowly add evaporated milk. Mix thoroughly. Cool

2. Makes 1 ¾ Cups