Swiss Cake Rolls

Day 3 of “Football Week” brings us a great 4th quarter snack, as well as what I like to call the “Great Debate”. When I told TJ that I would be making Swiss Cake Rolls as part of “Football Week”, he looked at me like I was an alien. I went on to describe that they are delicious little chocolate cakes, rolled up with a wonderful cream filling. Immediately his eyes lit up, and he gave me a skeptical look as he said, “I think you mean Ho-Hos”. We went back on forth on the proper name, and decided to agree to disagree. Whatever you decide to call them, these little treats are absolutely delicious. And, while I’ll admit that they’re not as pretty to look at as the boxed kind, we’re not fancy enough to care.

Printable Recipe


1 cup semi sweet chocolate chips (I used the mini-chips)
1 cup milk chocolate chips
1/2 cup (1 stick) butter
3/4 cup light brown sugar
3/4 cup granulated sugar
4 eggs
2 tsp vanilla
1 cup flour
1/2 tsp salt
1 container whipped vanilla frosting

Preheat your oven to 325. Line a 9×13 baking pan with foil and spray generously with cooking spray.

Melt both sets of chocolate chips and the butter in a medium saucepan, over medium-low heat…

…until it gets silky smooth. (Trust me, the messier the pan, the better it’s going to taste)

Remove from heat, and whisk in both sugars.

Then toss in your eggs, one at a time, and give it another good stir.

And don’t forget the vanilla!
Finally, stir in the flour…
…and the salt.
Stir it all together, and pour into your prepared baking pan.
Bake 35-40 minutes, or until a toothpick stuck in the center comes out clean. You know the drill.
The foil makes them SO easy to take out of the pan!

Cut the brownies into squares, and place a single brownie in between two pieces of wax paper.
Use a rolling pin to carefully flatten the brownie.
Spread the frosting evenly on the brownie.
Use the wax paper to tightly roll the brownie up, and enjoy!
Again, not the prettiest to look at, but oh so delicious!
Adapted from this recipe

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