Saturday, August 8, 2015

Swiss Roll Cake

1/3 cup butter, softened
1/3 cup shortening
1 - 3/4 cups sugar
2 eggs
1 - 1/2 tsp vanilla
2 cups flour
1/2 cup baking cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 - 1/4 cup buttermilk

Line 2 greased 9 inch round baking pans with waxed paper; set aside. In a mixing bowl, cream the butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, baking powder, baking soda and salt. Add to the creamed mixture alternately with the buttermilk; mix well.
Pour into prepared pans. Bake at 350 for 25 - 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Center Filling
2 tsp hot water
1/4 tsp salt
1 jar (7 oz) marshmallow creame
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

In a small bowl, combine water and salt until salt is dissolved. Cool. In a small mixing bowl, beat the marshmallow creme, shortening, powdered sugar and vanilla on high until light and fluffy. Add the salt mixture. Spread in the center between the 2 cake rounds.

Ganache Frosting
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream

In a heavy saucepan, melt the chocolate chips with cream. Cool. Drizzle over top of cake.

Alternate Icing
3 cups heavy whipping cream
1 cup powdered sugar
1-1/2 tsp vanilla

Beat cream until soft peaks form. Add sugar, beating until stiff peaks form. Beat in vanilla. Spread over cake.