Chocolate Crème Cake Roll on marble cutting board
Chocolate Crème Cake Roll in a clamshell with the label.

Chocolate Crème

with vanilla flavored créme filling

The Dutch Apron Bakery Chocolate Crème Cake Roll is a moist, decadent, and beautifully balanced chocolatey cake rolled in a sweet whipped crème filling. It is sure to satisfy any sweet tooth.

Available in 15.5 oz.

Dutch Apron Bakery’s Chocolate Crème Cake Roll is easy to find and even easier to share – simply set out, slice, and serve.

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Nutritional Information

Chocolate Crème Cake Roll nutrition facts panel

ingredients

Sugar, eggs, enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid), water, soybean oil, cocoa processed with alkali, contains 2% or less of each of the following: dextrose, food starch-modified, palm oil, natural & artificial flavors, hydrogenated cottonseed oil, calcium propionate preservative, titanium dioxide color, salt, baking soda, xanthan gum, hydrogenated palm kernel oil, corn syrup, hydroxypropyl methylcellulose, sodium alginate, mono- and diglycerides, polyglycerol esters of fatty acids, polysorbate 60, sodium caseinate (from milk), soy lecithin, soy protein concentrate.

Contains egg, milk, soy, wheat.

Contains a bioengineered food ingredient.

Homemade Pistachio Cream Recipe

Ingredients
  • 1 1/4 c. raw, unsalted pistachios, shelled
  • 3 tbsp. unsalted butter
  • 3/4 c. whole milk or cream, divided
  • 4 oz. high-quality white chocolate, chopped
  • 2 tbsp. powdered sugar
  • 1/4 tsp. kosher salt
Instructions
  1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel.
  2. Rub pistachios in the towel to remove the skins. Discard the skins and let the pistachios dry completely.
  3. Melt butter with 1/4 c. milk until hot. Add white chocolate and stir until fully melted.
  4. Add pistachios to a blender with powdered sugar and salt. Pour in the melted chocolate mixture.
  5. Blend until a paste forms. Slowly add remaining milk, a few tablespoons at a time, until smooth and creamy.
  6. Blend on high for 30-60 seconds, scraping sides as needed.
  7. Refrigerate in an airtight container for up to 2 weeks.

Homemade Whipped Topping Recipe

Ingredients
  • 1 c. heavy whipping cream
  • 3 tbsp. sugar
  • 1 tsp. vanilla extract
Instructions
  1. Whip heavy cream, sugar, and vanilla with a hand mixer or stand mixer on medium speed until soft peaks form, about 3-4 minutes.