CHOCOLATE ROULADE

3/4 cup cake flour
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 eggs
3/4 cup sugar
1 tablespoon water
1 teaspoon vanilla
Powdered sugar

Preheat oven to 375º. Grease a 15½ x10½ x1-inch jelly
roll pan; line bottom with waxed paper and grease
again.

With a wire whisk mix flour, cocoa, baking powder and
salt; set aside. Beat eggs in medium bowl with
electric mixer at high speed about 5 minutes or until
thick and lemon colored. Add granulated sugar, one
tablespoon at a time, beating well at medium speed,
until thick and fluffy. Stir in water and vanilla. Mix
in flour mixture at low speed until smooth. Spread
evenly in prepared pan. Bake 12 to 15 minutes or until
it tests done in the middle.

Sprinkle a kitchen towel with powdered sugar. Lay
towel on top of cake and then lay a large cookie rack
on top of the towel. Turn over and immediately roll up
the cake with the towel with seam side down. Allow to
completely cool.

Cream Filling:
1 cup powdered sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 cup Cool Whip
2 teaspoons orange extract
Mix all together in mixer on medium speed; beat until
light and fluffy. Unroll the cooled cake and spread
over all and then immediately roll back up and place
on your cake plate.

Frosting:
1 (16oz) can Duncan Hines Creamy Home-Style Classic
Chocolate Frosting
After you have spread the cream filling and rolled the
cake back up, spread the chocolate frosting over top
and sides of the roll (you will not use all of the
Chocolate Frosting). With the back of a fork, make
lines in the chocolate and then dust with powdered
sugar to resemble a log.

Chocolate Curls:
1 box of 8 chocolate squares (1 ounce each) The secret
to making chocolate curls is to have the chocolate at
the right temperature. I put one square in the
microwave at a time for about 7 seconds and then use a
potato peeler to make the curls. Garnish with fresh
mint leaves and fresh raspberries.