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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
570Calories
Sodium11% DV270mg
Fat49% DV32g
Protein25% DV13g
Carbs23% DV69g
Fiber12% DV3g
Calories570Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol360mg120% |
Sodium270mg11% |
Potassium320mg9% |
Protein13g25% |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate69g23% |
Dietary Fiber3g12% |
Sugars63g126% |
Vitamin A15% |
Vitamin C2% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(5)

Elyse R. 7 months ago
My husband is always asking me to make this cake, for eight years now. I find it heavenly wonderful as well.

Forest 3 years ago
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!

Jelle R. 3 years ago
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.

Chelsea S. 4 years ago
Simple and delicious, both myself and my gluten-intolerant roommate were pleased with the results.

Ern C. 4 years ago
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!