Oreo Cream Chocolate Roll

Instructions

1️⃣ Prepare the Cake Roll

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving extra overhang for easy removal. Lightly grease the parchment.
2. In a large mixing bowl, combine the chocolate cake mix, eggs, oil, water, and milk. Whisk or mix until smooth and well combined.
3. Pour the batter into the prepared pan and spread evenly with a spatula. Tap the pan lightly on the counter to remove air bubbles.
4. Bake for 12–15 minutes, or until the cake springs back when touched lightly in the center. Do not overbake — it needs to stay soft for rolling.

2️⃣ Shape the Roll

1. While the cake is still hot, carefully lift it out of the pan using the parchment. Place it on a clean kitchen towel dusted with cocoa powder.
2. Starting from the short end, roll the cake and towel together gently but tightly. This will help the cake keep its rolled shape later.
3. Let the rolled cake cool completely (about 30–40 minutes) before filling.

3️⃣ Make the Oreo Cream Filling