Fabulous Chocolate Swirl Cake
  • Cooking Time: 20
  • Servings: 8
  • Preparation Time: 60
  • cake:
  • 1/3 c flour
  • ½ tsp baking powder
  • 14 oreo cookies
  • 5 eggs separated - room temperature
  • 1/2 c sugar
  • 1 tsp vanilla
  • 2 Tb powdered sugar
  • Reynolds® Parchment Paper
  • Filling:
  • 1 c whipped cream whipped
  • 1/2 c chopped oreo cookies
  • 1/4 t vanilla
  • Frosting
  • 1 c chocolate chips
  • 1/2 c brown sugar
  • 3 oz cream cheese
  • 1/2 t vanilla
  • 1/2 t cinnamon
  • pinch salt
  • 1 egg yolk
  • 1 c Cool Whip
  1. Prepare pan: line jelly roll pan with parchment paper (spray with Pam first) and spray parchment with Pam. Heat oven to 325.
  2. Stir together flour and baking powder in mixing bowl. Put cookies into blender or food processor and crush fine (don’t want chunks), stir into flour. In second bowl, beat yolks and sugar, add vanilla. In third bowl beat whites until stiff. Stir 1/3 crumbs into yolks. Fold in 1/3 whites. Repeat twice. Once mixed thoroughly, spread evenly in pan (this will be thin). Bake until tester comes out clean, 325 approx 20 minutes. Sprinkle towel with 2 tablespoons powdered sugar and place sugar side down over cake, place large cutting board over and flip to release the cake. Remove pan and gently remove paper (do this right away while cake is warm).
  3. Roll cake (the longest way) up onto towel and chill 30 minutes in fridge. Meanwhile, prepare the filling and keep in fridge until ready to use. Unroll cake gently, spread with filling to edges and reroll.
  4. For frosting:. Combine brown sugar, cream cheese, vanilla, cinnamon and salt in large bowl. Add yolk and beat until fluffy. Melt chocolate chips in a small saucepan over low heat, stir in. Gently stir in cool whip - chill slightly before use.
  5. Transfer cake to serving plate once chilled and frost. Keep refrigerated.