I love Hostess Ho Ho’s. They are one of my most favorite sweets. I stick them in the freezer and then eat them with a nice glass of milk! I had one almost every morning when I was pregnant with Cooper. So you can see why I would be totally devastated when Hostess went bankrupt this year and said ‘ no more Ho Ho’s’ It broke my heart. How could I ever go without having one of those sweet creme filled chocolate cake rolls again? Answer– Make my own!! So that’s just what I did. I made a recipe I found and said ‘Well this will do it’s yummy!’
I want to apologize first off for the picture. I almost remade it when I saw my finished product . I wasn’t to proud, but then I kinda had to laugh a little. I mean nobody ever does everything perfectly all the time! Today is one of those days where nothing in the kitchen went right. I used a pan that was smaller than i was supposed to, my egg whites didn’t beat right, and my ganache frosting didn’t set up. So what started out as a promising delicious desert turned into a -well it doesn’t t look that good but it tastes good dessert. Now let me explain to you what exactly caused all this mess…
I was watching the Falcons game. Now let me just say, I will cheer for the Falcons but I’m from Kansas City. I bleed Red and Yellow. I am a die hard Chiefs fan even when we only finish the season 2-14. So why may you ask did the Falcons game get me all in a tizzy. Tony Gonzalez the greatest Tight End to ever play the game. My favorite player since The Chiefs drafted him. I can still remember my first Chiefs game. I was only 3 rows up from the field on the Chiefs sideline. I still remember that exact moment when he walked in front our seats. If I wouldn’t have been so mesmerized, I probably would have screamed something to embarrass myself, but I couldn’t. It was one of the few moments in life when I was speechless.
I was devastated when Tony G announced he would be leaving my Chiefs but I understood why. He wanted the one thing that eluded his amazing career. That Super Bowl ring. Around the same time Tony G announced this, my husband came home and said “Well I got a promotion. We’re moving to Atlanta. I was like this is just crazy… We’re doing what? I was very upset about the thought of leaving the only place I knew… that is until Tony G announced he was signing with the Falcons. This is what I used to help me cope with moving. Sounds crazy, I know but hey it worked. So, today as I watched the Falcons game start out great with so much promise and then come to a screeching stop, I realized that is exactly what happened with my chocolate roll!
I stood there looking at my chocolate roll and how it looked like a mess and then Tony G did and interview and said he didn’t want to take his uniform off because he knew it would probably be the last time he ever did, and I started crying. How was I ever gonna watch football again knowing Tony G wouldn’t be on the field anywhere ever again! Maybe he will come back there’s always that small chance. But what today left me with was the realization that my chocolate roll is great but it’s not a Ho Ho. And while I will probably eventually have another favorite player it will never again be Tony Gonzalez that I am rooting for on the football field. So today is a sad day for me as I come to the realization that I have to say goodbye to 2 of my favorite things and there is nothing I can do about it. This chocolate roll is absolutely delicious when made right. I’ve made it several other times and I hope that when you do try to make it that you have a great experience unlike the one I had today and thank you for letting me get all sappy and sad today. With that being said Thank You Tony G for 16 amazing years you are forever and always my favorite.
Chocolate Sponge Cake (or Chocolate Jelly-Roll Cake) Recipe
yields 1 1/2 sheet pan sponge cake
1/4 cup dutch processed cocoa powder
1/3 cup cake flour
1/4 t. salt
1 t. baking powder
1/2 t. instant coffee
4 eggs, yolks and whites in separate bowls
1/2 cup sugar
1) Line a half-sheet pan first with cooking spray or vegetable shortening then with parchment paper across the bottom of the pan. The cake sticks very easy so it is important to make sure the sheet is lined properly or you will end up with a torn cake.
2) Pre-heat the oven to 425 degree.
3) Sift together the dry ingredients (cocoa, flour, salt, baking powder, and coffee) and place in a small bowl to the side.
4) In a mixer with the whisk attachment whip the egg whites until they are at soft peaks. This is also sometimes referred to as wet peaks. You will know they are ready when you remove the whisk and the egg whites form a Dairy Queen ice cream cone like curl. If they fall quickly and don’t create the curl keep going… if they stand straight up in the air… I’m sorry… start over 🙁
5) In a small mixing bowl mix the egg yolks and sugar together until they become pale yellow. Add the dry ingredients to the egg yolk mixture. The batter will be stiff – don’t worry it should be.
6) Mix in half the egg white mixture until completely incorporated and the batter becomes easier to work with. Finally fold in the last half of the egg whites. Don’t over-stir the second half.
7) Pour onto the greased and parchment paper lined pan. Use a spatula to spread the batter evenly so you do not end up with a big cake on one side and a cracker like cake on the other. Because the egg whites were whipped it is important *not* to bang the pan in order to get the batter to settle. Simply use a spatula to spread. Bake for 6-8 minutes or until the cake is sponge-y to the touch.
8 ) Remove cake from the oven and allow it to cool in the pan for a few minutes. Tip the cake over, remove the cake, pull off the parchment paper, and roll up into a tea towel to cool. This gives the cake form memory and will keep it from cracking after you have filled it with icing and roll it up. Allow the cake to cool for 20 minutes.
9) After the cake has cooled spread the Little Debbie Creme Filling (recipe below) evenly across the entire cake. Roll the cake up (remove the towel!!) like the pictures above.
10) Place the cake on a wire cooling rack set on top of the half sheet pan. Pour the chocolate ganache glaze over the top of the cake and allow to cool. If you are a big chocolate lover thten after the first layer of glaze has cooled go ahead and pour another on top for a thicker layer of icing.
Slice the cake to serve and pretend you are back in the 5th grade with the best lunch box treat there ever was! 🙂
Creme Filling Recipe
yields 1 batch
1 stick butter, softened
1/4 cup vegetable shortening
1 small (8oz) jar marshmallow creme
1 t. vanilla
1/4 t. salt
1 cup powdered sugar
1) Whip together the butter, shortening, creme, vanilla, and salt. Slowly add the sugar. If you are in a humid climate you may need to add up to an extra 1/4 cup powdered sugar to get the right texture.
Chocolate Ganache Glaze Recipe
yields 1 batch
1/2 cup heavy cream
4 oz (about 2/3 cup) dark or milk chocolate roughly chopped (or chocolate chips)
1) Heat the cream over medium heat until it begins to simmer. Quickly remove from heat and pour in the chocolate. Stir with a whisk until all chocolate has melted.