Chocolate-Almond Cake Roll

• 4 eggs, room temperature
• 4 tablespoons cocoa
• 34 teaspoon baking powder
• 1 tablespoon all-purpose flour
• 18 teaspoon salt
• 1 teaspoon vanilla
• 12 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (12 ounce) can almond filling or 1 (12 ounce) jarbaker almond filling

1. Preheat oven to 375F Spray a 151/2 x 101/2-inch jelly roll pan with non-stick baking spray; line with parchment paper or waxed paper and spray paper also.
2. Beat eggs, preferably with a whisk, with baking powder and salt until thick and light-colored; add the vanilla and mix.
3. Stir together sugar, cocoa and flour.
4. Gradually add the whisked egg mixture.
5. Do not overmix.
6. Turn into prepared jelly roll pan and spread evenly.
7. Bake 10 minutes.
8. Remove from oven.
9. Immediately turn from pan onto a towel that has been dusted with confectioners sugar.
10. Quickly remove the paper.
11. Roll, jelly-roll fashion,, with the towel inside and enwrapping cake.
12. Chill.
13. Cream the cheese with the almond filling.
14. Unroll the cake, spread with almond cheese and re-roll, jelly-roll style.
15. Chill until cold.

eggs, cocoa, baking powder, flour, salt, vanilla, sugar, cream cheese, almond filling

Taken from www.food.com/recipe/chocolate-almond-cake-roll-424089 (may not work)