Who needs Little Debbie? Not me...when I have one of these in the fridge!
I've been wanting to post one of these for a long time ..but it requires me to cook them which likewise requires me to eat them, which is a love-hate deal! (Love 2 eat, hate to weigh!)
The one great thing about these- they really aren't too hard to whip up.
Preheat oven to 350. Line buttered 10x15 with waxed paper and butter it too.
1/3 cup melted butter (you don't want this hot, it'll cook your eggs)
1/2 cup self rising flour
3/4 cup sugar
1 t vanilla
6 T cocoa
Add ingredients, in this order to your bowl. Beat with a mixer for 2 to 3 minutes until mixture is very creamy and light. It will be thicker than boxed cake batter.
Spread onto waxed paper covered 10x15. Get it as even as possible.
Bake 15 minutes.
3 T butter
2 T shortening (or more butter)
2 T milk
approx 2 cups (or more) powdered sugar
Beat the butter and shortening until well blended and smooth. Add milk.
Blend in powdered sugar until mixture is very thick, but fluffy.
Once the cake is done; turn it out onto a tea towel that has been sprinkled with powdered sugar. Roll it up in the tea towel and pop it in the freezer for a few minutes until it cools.
This is optional, the roll would be good without this but- the more chocolate, the merrier!
1 cup chocolate chips
1 T shortening (or butter, shortening seems to give it more shine once its cooled)
Melt chips and fat. stir well.
Unroll, spread the filling, being careful not to tear the cake.Use a spoon dipped in warm water to help you spread.
Roll it back up.
Top with the Chocolate Coating, but work fast to move it back to the fridge.
If its not cooled completely and/or you don't move fairly quickly, the cake may start to crack.
The sooner the outer chocolate sets up, the less likely it will crack.
Tip: Make the filling and coating while the cake is baking. They will be ready once you get it cooled.
Once chocolate is set, slice and serve. It's too hot to leave at room temp right now(summer), but you may prefer that in cooler weather.