Chocolate Cake Roll

• 4 eggs, separated
• 1/2 tsp. cream of tartar
• 2 Tbsp. Sugar Twin
• 2/4 c. 2% milk
• 2 tsp. vanilla
• 1/4 tsp. almond flavoring
• 3/4 c. all-purpose flour
• 1/3 c. cocoa
• 3 Tbsp. Sugar Twin
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt

1. Preheat oven to 400u0b0.
2. Spray jelly pan with Pam.
3. Beat egg whites with cream of tartar at high speed until foamy.
4. Sprinkle Sugar Twin over and beat until stiff peaks form.
5. Set aside.
6. Beat yolks 5 minutes until thick and lemon colored.
7. Blend in milk and flavorings, then add dry ingredients, mixing at low speed until moistened.
8. Beat 2 minutes at medium, scraping sides occasionally. Pour yolk mixture over whites and with rubber spatula, carefully fold by hand until evenly blended.
9. Pour into pan and bake 7 minutes until done.
10. Allow to set 1 minute; loosen around edges and invert onto clean towel.
11. Roll with towel from narrow end, leaving open side on bottom.
12. Cool completely on wire rack. Unroll; spread cake with whipped frosting to within 1/2 inch of edges.
13. Roll cake with frosting.
14. Chill until serving time.

eggs, cream of tartar, sugar twin, milk, vanilla, almond flavoring, allpurpose, cocoa, sugar twin, baking powder, baking soda, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=631893 (may not work)