Mini Mocha Roulade

• 4 large eggs
• 3/4 cup sugar
• 3/4 cup flour, sifted
• 1 tsp. baking powder
• 3/4 cup 2% milk, divided
• 2 Tbsp. unsalted butter
• 1 cup thawed Cool Whip Whipped Topping
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1/2 cup prepared Maxwell House Dark Roast Coffee Rite Aid $5.99 thru 02/06
• 1/2 cup sliced almonds, toasted

1. Preheat oven to 400F.
2. Cover baking sheet with parchment paper.
3. Beat eggs and sugar in mixing bowl with electric mixer on high speed 5 min.
4. or until mixture is thick and tripled in volume.
5. Sift flour and baking powder together twice.
6. Sift flour mixture over top of egg mixture.
7. Gently fold in until well combined.
8. Heat 1/2 cup of the milk and butter in saucepan until butter is melted.
9. Add to flour mixture; stir until well blended.
10. Scrape batter onto prepared baking sheet; spread evenly.
11. Bake 10 min.
12. until top is golden brown.
13. Meanwhile, place large sheet of parchment paper on top of clean kitchen towel.
14. Invert cake onto prepared towel; remove pan and top paper liner.
15. Starting at long end, roll up cake with paper and towel.
16. Cool on wire rack 30 min.
17. Mix whipped topping, dry pudding mix, coffee and remaining 1/4 cup milk in medium bowl, beating with electric mixer on high speed 1 min.
18. until well blended.
19. Unroll cake; remove paper.
20. Slice cake lengthwise to produce 2 (17x6-inch) portions.
21. Spread both sides with filling mixture; roll up and slice each log into 1-inch pieces.
22. Wipe knife occasionally in between slicing.
23. Repeat with second log.
24. Coat presentation sides with almond slices.
25. Refrigerate 30 min.
26. before serving.

eggs, sugar, flour, baking powder, milk, unsalted butter, topping, prepared maxwell, almonds

Taken from www.kraftrecipes.com/recipes/mini-mocha-roulade-89889.aspx (may not work)