Chocolate Cake Roll
4 eggs
¾ cup sugar
1 tsp. vanilla
1/3 cup sifted cake flour
½ tsp. double action baking powder
¼ tsp salt
1/3 cup cocoa
Pam®
Powdered sugar, chocolate whipped cream or 1 qt. Ice cream
Preheat oven to 400 degrees F.
• Beat eggs until light and fluffy.
• Add sugar slowly; beat until mixture is thick and light.
• Add vanilla. Fold in flour sifted with baking powder, salt and cocoa.
• Pour into a 10 x 15 inch jelly roll pan, coated with Pam®.
• Bake for 20 minutes.
• Immediately invert the cake onto a dish towel dusted with powdered sugar.
• Trim edge.
• Sprinkle the cake with powdered sugar.
• When cool, unroll: spread with filling.
• Roll again.
• Serve.
Filling:
Chocolate Whipped Cream
2 tbs. sugar
2 tbs. cocoa powder
1 tsp. vanilla
1 cup whipping cream
• Stir sugar, cocoa and vanilla into cream.
• Chill 2 hours.
• Beat until stiff.
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