Trimtime Chocolate Cake Roll
|All purpose flour||1⁄2 Cup (8 tbs)|
|European style cocoa/Cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Frozen non fat vanilla yogurt||1 Pint, slightly softened (2 Cups)|
Preheat oven to 400°F.
Spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan with vegetable cooking spray.
Line with wax paper; spray again.
Sift flour, cocoa and baking powder.
In small mixer bowl, beat eggs, sugar and vanilla until pale in color and mixture forms "ribbons" when beaters are lifted (about 5 minutes).
Fold in cocoa mixture; spread into prepared pan.
Bake 5-7 minutes, or until top springs back when touched gently.
Invert onto kitchen towel; peel off wax paper.
Roll up cake with towel from short side; cool completely on wire rack.
Unroll cake; spread with frozen yogurt.
Reroll cake without towel; press seam side down.
Cover; freeze until firm.
Sprinkle top lightly with powdered sugar if desired.
Cover; freeze leftover cake.