My husband is always asking me to make this cake, for eight years now. I find it heavenly wonderful as well.

This cake was sooooo good! The texture reminded me a little bit of chocolate fudge, which was really awesome!! I used Breyers Vanilla and Strawberry Ice Cream for the filling, and it really complimented the chocolate. The only mistake I made was that I refrigerated the cake roll before I put the filling in, so the cake kinda cracked as I unrolled it. I was really careful, though, and managed to keep it in one piece. The final result looked pretty cool, though; somewhat like a log. The most important thing was: it tasted awesome! I will definitely make this again!

turned out great. rolling the spunge before cooling it is the key to succes. Also, it's a pretty good cake for a gluten-free variety. The instruction is like reading a novel... i'd like it to be a bit more to the point.

Simple and delicious, both myself and my gluten-intolerant roommate were pleased with the results.

Great recipe! I baked it with my friend and we failed the rolling so we instead just layered it, so it would have been better if the cake was somehow easier to roll. But it still tasted amazing! Last warning: DON'T OVERDO THE VANILLA EXTRACT!