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Rum Butter Chocolate & Strawberry Roll

Serving size: 10

Rum, butter, chocolate, strawberry and mascarpone all rolled up in one. What can be better? The kids and the adults will go crazy for this sinful dessert!


3 squares Baker’s Semi-Sweet chocolate

6 tbsp butter

1 cup sugar

4 eggs

1 tbsp butter rum extract

1 cup flour

½ tsp baking soda

2/3 cup water

1 cup mascarpone cheese

1 tbsp dark rum

¾ cup icing sugar - divided

1 pack thawed light Cool Whip

1 tbsp Nesquik chocolate powder

Cooking spray



  1. Heat oven to 350˚F and line large baking sheet with wax paper

  2. Microwave chocolate squares and butter in medium microwavable bowl for 2 minutes

  3. Stir and if chocolate or butter hasn’t melted microwave for 30 more seconds at a time until all is well blended

  4. Add sugar and mix well

  5. Beat eggs and extract with a mixer in large bowl until thickened

  6. Blend in chocolate mixture and add ¼ cup flour and baking soda and mix until blended

  7. Add water and rest of flour and mix until all is well blended

  8. Spray wax paper with cooking spray and pour mix evenly into pan

  9. Bake 15 minutes or until cake springs back to touch

  10. Dampen a clean kitchen towel

  11. Sprinkle top of cake with ¼ cup icing sugar and invert immediately onto damp towel

  12. Carefully peel off wax paper

  13. Starting on long side, roll up cake and towel together

  14. Put in fridge for 1 hour

  15. Beat cream cheese, rum and rest of icing sugar with mixer until well blended

  16. Add in half the cool whip and combine well

  17. Unroll cake carefully and spread cream cheese mixture onto the whole cake

  18. Roll cake up and place seam-side down on a platter

  19. Whisk rest of cool whip and Nesquik powder together and spread onto cake

  20. Refrigerate for two hours or overnight

  21. Clean and slice strawberries in half and decorate top of cake with them

  22. Cut and serve


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