Hersheys Chocolate Rolls Recipes

CHOCOLATE ROLL I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
• Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
• Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

HERSHEYS CHOCOLATE ROLLS

Steps:

• Preheat oven 350 to 375 degrees.
• Roll out biscuit dough thin.
• Spread soften butter on top of dough.
• Add sugar to butter.
• Add vanilla to butter and sugar.
• Roll up into a log, pinch sides.
• Cut into 2 inch rolls.
• Place in a 9x11x13 cake pan.
• Put in preheated oven until golden brown.
• In deep sauce pan mix well sugar and cocoa.
• Add water to cocoa mixture until well blended.
• Bring to a boil until thick.
• When rolls are golden brown let them cool off.
• Pour chocolate syrup on top of rolls.
• Let set for about 1 1/2 hrs to 2hrs. This gives the chocolate to be soaked up.
• Serve and enjoy. Even better in the mornings with coffee. Servings vary. Time fixing also varies.