5 eggs + 1 egg yolk
1/2 cup sugar
3/4 cup flour
1/4 cup cocoa
1 tsp baking powder
1/2 cup oil
2.5 cups milk
3 vanilla instant puddings
2 sticks of butter
3 cups of ground vanilla wafers
1 cup of powder sugar
1 stick of butter (melted)
1/2 cup Fanta juice
Chocolate glaze: 1 cup of chocolate chips and 4 tablespoons of oil microwave on high for 1 minutes. Stir until chocolate is melted.
Preheat oven to 360F. Line 12 x 16 jelly roll pan with parchment paper. Mix eggs, yolk, add sugar beating continuously. In a separate bowl mix flour, cocoa and baking powder. Slowly add oil to the egg mixture, turn off mixer, add dry ingredients and mix with the robber spatula until all ingredients are incorporated. Spread batter in prepared pan. Bake for 12 minutes. Cool on a wire rack.
Keep butter at room temperature. Mix milk with instant pudding. The mixture will be thick, cover and leave aside.
Beat softened butter until creamy. Gradually add pudding mixture and beat until well blended.
For the cookie filling mix all ingredients.
Spread pudding cream over cake, leave little for the top and sides of cake roll. Spread the cookie filling along narrow side but not over whole cake.
Cut up some of the jaffa cookies and sprinkle over filling (this is optional). Slowly roll the cake, spread remaining vanilla cream over and leave to cool for several hours.
Pour chocolate glaze over the cake roll. Decorate with jaffa cookies.