CHOCOLATE CAKE ROLL

You will Need

FOR THE CAKE
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup granulated sugar, divided
confectioners' sugar

FOR THE FILLING
container (8 ounces) frozen whipped topping, thawed

MAKING THE CAKE
1. Preheat oven to 350°F. Line a 15- x 1 O-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.

2, In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy.

3. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.

4. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.

ROLLING AND FILLING THE CAKE
1. Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges.

2. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam¬side down, to a wire rack to cool.

3, Unroll cake; remove cloth. Spread whipped topping over cake to within 1;2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.

ATTENTION TO DETAIL
Mix some mini chocolate morsels into the filling before spreading on the cake for a
chocolaty surprise.

SERVES 10

KITCHEN TIPS
• For easier slicing, place cake in freezer 20 minutes before you're ready to serve.
• Use a large serrated knife and a gentle sawing motion to slice the cake cleanly.

VARIATIONS
Serving Suggestion - place a slice of this cake over a pool of chocolate Sauce. Serve with a sprig of mint and some fresh raspberries for a tasty treat.

FOR CHOCOLATE LOVERS
Chocolate and coffee are an unbeatable duo. Just add cooled melted chocolate and instant coffee granules to this luscious filling.

SIMPLE SWITCH
Turn this cake into a frozen treat by filling with ice cream. Spread softened ice cream over cake. Roll as directed and wrap well. Freeze cake, seam-side down, until firm. slice and serve with chocolate sauce.

EASY FILL
For a sweeter cake, try jelly, canned pie fillings or pudding as a cake filler.

FUN WITH FRUIT
Fresh berries or chopped fruit mixed into the cream filling add an elegant touch.

COOKING TIME 15 MINUTES