Ingredients
Cake
- ½ cup flour
- ¼ cup cocoa
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs, separated
- ¾ cup sugar
- 1 teaspoon vanilla
- 2 Tablespoons water
Filling
- 8 oz. cream cheese
- 8 oz. Cool Whip, thawed
- ¼ cup powdered sugar
- ½ teaspoon vanilla
Frosting
- ½ cup butter, softened
- ½ cup cocoa
- 3 cups powdered sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 2 to 3 Tablespoons milk
Instructions
- Preheat oven to 350.
- Grease bottom only of 10" x15" jelly roll pan. Line with parchment paper and grease and flour the whole pan.
- In small bowl, combine flour, cocoa, baking powder, and salt. Set aside.
- In separate small bowl, beat egg whites until foamy. Gradually add half of the sugar, beating continuously until stiff peaks form. Set aside.
- In large bowl, beat egg yolks until thick. Add remaining sugar and vanilla; beat until very thick. Stir in water. Add flour mixture gradually, folding into egg yolk mixture after each addition. Gently fold in beaten egg whites.
- Spread batter in prepared pan.
- Bake for 14 to 16 minutes or until cake springs back to the touch.
- Loosen edges and immediately turn cake onto towel dusted with powdered sugar and remove parchment paper. Starting at the narrower end, roll up cake iin towel; cool completely.
