Red Velvet Cake Roll

• 4 large eggs
• 3/4 cup sugar
• 2 tablespoons buttermilk
• 1 tablespoon canola oil
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 5 ounces white baking chocolate, melted
• Additional confectioners' sugar, optional

1. Preheat oven to 350u0b0. Line a greased 15x10x1-in. baking pan with parchment paper; grease paper.
2. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into egg mixture. Beat on high speed 2 minutes. Transfer to prepared pan, spreading evenly.
3. Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack.
4. In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and baking chocolate until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 2 hours. If desired, place 1-in. strips of waxed paper across cake roll; dust lightly with additional confectioners' sugar. Carefully remove and discard strips.

eggs, sugar, buttermilk, canola oil, red food coloring, white vinegar, vanilla, flour, baking cocoa, baking powder, salt, cream cheese, butter, vanilla, sugar, chocolate, sugar

Taken from www.tasteofhome.com/recipes/red-velvet-cake-roll/ (may not work)