The Amish Cook has written in the column on a couple of occasions recently about making “Swiss roll bars.” I don’t know about you but the name “Swiss roll” evokes delicious nostalgia on my part.
I think of those Little Debbie rolls with their swirl of white cream encased in a waxy chocolate.Yummmmm…my grandmother’s bread box would always have packages of those in them and what a treat they were.
SIGH, I doubt I’ve had a treat like that in over 20 years. Not that I really miss them. They are packaged, processed foods that are basically diabetes in a wrapper, but…when you are 10 years old you don’t worry about stuff like that. And besides why buy them when you can make your own? Rachel decided to tackle the Swiss roll recipe and I am glad she did because they turned out amazing. No, no white swirl of cream here.
It’s better: a layer of white cream encased in a moist chocolate sweetened with, of all things, applesauce! Sort of reminds me of the old Hostess “Suzy Q’s” more than a Swiss roll. Either way this is an amazing dessert and I can see why it is a favorite in Amish kitchens. Ready to tackle it yourself? Here is is along with some more process photos:
- 2 cups flour
- 1 /2 cup cocoa
- 1 /4 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 1 /2 cups sugar
- 1 /2 cup vegetable oil
- 2 cups applesauce
- 1-16 ounce container of whipped topping
- 1-8 ounce package of cream cheese
- 1 1 /2 cups of powdered sugar
- 1 package of chocolate chips
- 5 tablespoons of butter
- Bars: Stir flour, cocoa, salt and baking soda together in a medium bowl.
- In a large mixing bowl add eggs, sugar, vegetable oil and applesauce and mix well.
- Add dry ingredients to the mixing bowl a little at a time and mix until combined. Divide batter between two greased (10 X 15) cookie sheets.
- Put wax paper under one it is easy to remove.
- (Rachel did not have two cookie sheets with a rim so she used two greased 9 x 13 baking dishes with a strip of parchment paper under the batter to help remove the finished cakes).
- Bake at 350 degrees for 20 to 30 minutes.
- Cream together the cream cheese and powdered sugar with a mixer, then slowly add whipped topping.
- Mix together and spread on one of the cooled layers of cake.
- Remove the other cake from pan and put on top of this.
- Melt butter.
- Remove from heat.
- Add chocolate chips and stir until they are melted.
- Spread on top of cake.
- Chill and cut into bars.