Sugared Red Velvet Cake Roll

• 4 large eggs
• 3/4 cup sugar
• 1 bottle (1 ounce) red food coloring
• 2 tablespoons buttermilk
• 1 tablespoon canola oil
• 1 teaspoon cider vinegar
• 1 teaspoon vanilla extract
• 3/4 cup cake flour
• 1/4 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Confectioners' sugar
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Additional confectioners' sugar

1. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the food coloring, buttermilk, oil, vinegar and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture. Spread into prepared pan.
3. Bake at 350u0b0 for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a small bowl, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners' sugar. Refrigerate for 1 hour.

eggs, sugar, red food coloring, buttermilk, canola oil, cider vinegar, vanilla, cake flour, baking cocoa, baking powder, salt, confectioners, cream cheese, butter, sugar, vanilla, sugar

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