Cafe Mocha Pinwheels

• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon instant espresso powder
• 1/2 cup baking cocoa

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and espresso powder; gradually beat into creamed mixture. Divide dough in half. Beat cocoa into half of dough. Divide each color into 2 portions.
2. On
3. , roll each portion between 2 sheets of waxed paper into a 9x7-in. rectangle. Remove waxed paper. Place a chocolate rectangle on top of a plain rectangle. Roll up tightly jelly-roll style, starting with a long side. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Securely wrap dough in waxed paper; repeat with remaining dough. Freeze 1 hour or until firm.
4. Preheat oven to 350u0b0. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased
5. . Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.
6. Place wrapped logs in an airtight container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed.

butter, sugar, eggs, vanilla, allpurpose, baking powder, espresso powder, baking cocoa

Taken from www.tasteofhome.com/recipes/cafe-mocha-pinwheels/ (may not work)