Chocolate Roll

By KRed

Paula Moore
This is from my sister-in-law, Sarah Steefel Moore (Jim's wife).

Ingredients

• 8 eggs, separated
• 1 1/2 cups powdered sugar
• 5 tablespoons cocoa
• 2 small cartons cold whipping cream
• powdered sugar to taste
• vanilla to taste
• almond extract to taste
• shaved or shredded chocolate

Preparation

Step 1

Separate the eggs. Beat the egg whites, and set aside. Beat the egg yolks. Add the powdered sugar and cocoa. Fold in the egg whites. Butter a jelly roll pan and pour in mixture. Bake at 400 degrees for 7 to 10 minutes. Put cake upside down on a dish towel on counter. Put a WET dish towel on top (which will be the bottom of the pan). When cool, remove pan. Mix together the whipping cream, powdered sugar, vanilla and almond extract. Spread top of cake with most of the whipped cream mixture. Use a towel to help roll the cake into a roll. Top with the remaining whipping cream over the seam. Sprinkle chocolate on top.