Cocoa Cream Roll

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 cup sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa
• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla
• 1 pint heavy cream
• 1/4 cup dark rum
• 1/4 cup confectioners' sugar
• 2 teaspoons vanilla
• 1/4 cup ground nuts

Recipe

• 1 grease a 15x10x1 inch pan lightly and line with aluminum foil; grease foil.
• 2 sift flour, powder, salt and cocoa together.
• 3 beat eggs in large bowl until very thick and lemon colored.
• 4 beat in granulated sugar gradually.
• 5 blend in water and 1 tsp vanilla at low speed.
• 6 mix in sifted dry ingredients slowly.
• 7 pour into prepared pan and bake at 375* for 15 minutes or until cake springs back when touched lightly.
• 8 sprinkle a clean dish towel with confectioners' sugar.
• 9 carefully turn out cake onto towel; gently peel off foil.
• 10 starting at narrow end, roll up cake and towel together.
• 11 place on rack to cool.
• 12 combine cream, rum, 1/4 cup confectioners' sugar and 2 tsp vanilla.
• 13 whip until stiff.
• 14 unroll cooled cake roll and spread evenly with about 2/3 of cream mixture.
• 15 carefully roll up cake and cream and place on a serving plate.
• 16 frost with remaining cream mixture.
• 17 sprinkle with ground nuts.
• 18 chill until serving.