Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
| Marshmallow | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Cake:
- 3 eggs
- 1 C. granulated sugar
- 1/3 C. water
- 1 Tsp. vanilla
- 3/4 C. all-purpose flour
- 1 Tsp. baking powder
- 1/4 Tsp. salt
- 1/4 C. cocoa
- Filling:
- 1/4 C. Crisco
- 1/4 C. butter
- 1/2 C. Confectioners' sugar
- 1/2 Tsp. vanilla
- About 4 Tbsp. marshmallow Fluff
Directions
Preheat oven to 375 F. Line jellyroll pan 15 1/2 x 10 1/2 x 1 inch, with waxed paper or foil. Grease generously.
Beat eggs in small bowl on high speed until thick, about 5 minutes
Pour into a larger bowl.
Gradually add sugar.
Beat in the water and vanilla on low speed
Gradually add flour, cocoa, salt and baking powder
Beat until smooth
Pour into pan
Bake 12 to 15 minutes.
Immediately invert cake onto a towel sprinkled with powdered sugar.
Remove the foil or wax paper and trim any stiff edges.
Roll cake up with the towel and allow to cool 30 minutes or more on a cake rack
Cream together Crisco, butter and confectioner's sugar.
Add vanilla and marshmallow fluff and beat until smooth.
Unroll cooled cake and spread with filling.
Roll it back up and sprinkle with confectioner's sugar.