Pour immediately into a shallow pan (10 by 15 in.) which has been greased and lined with greased paper. Fill the pan to a depth of only half an inch. Bake in a 350° F. oven for 15 to 20 minutes, or until the top springs back when pressed with a finger.
While the cake is baking, melt the chocolate in double boiler. Blend with the cream which has been whipped.
As soon as the cake is done, turn out on a towel which has been well sprinkled with confectioners’ sugar. Cut off the edges of the cake, and roll at once. When cool, unroll and spread with the chocolate cream filling. Roll again. Cover with waxed paper until set.
CHOCOLATE FROSTING
1 Economy Size (7 oz.) Nestlé’s Semi-Sweet Chocolate—melted
2 tbs. butter
1 cup sifted confectioners’ sugar
¼ cup hot milk
Melt chocolate and add butter and sifted sugar.
Add milk slowly and beat until smooth and satiny.