CREAMY CHOCOLATE ROLL

3/4 cup sifted cake flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
3 large eggs, room temperature
1 cup granulated sugar
1/4 cup water
1 tsp vanilla
4 tbsp confectioners' sugar, divided use
1/2 pint heavy (whipping) cream (for the filling)
Chocolate frosting, hot fudge sauce, chocolate syrup, or confectioner's sugar (optional, for topping)

Heat oven to 375 degrees F. Grease 15xl0xl-inch jelly-roll pan; line with wax paper cut to fit bottom only. Grease paper.

Sift together flour, cocoa powder, baking powder and salt; set aside.

In small bowl with electric mixer on high speed, beat eggs until light. Gradually add 1 cup granulated sugar, beating until thick. Stir in 1/4 cup water and vanilla. Gently fold in flour mixture. Spread batter evenly in pan.

Bake 12 to 14 minutes.

Sift 2 tbsp confectioners' sugar over clean towel. Loosen edges of cake; turn out onto towel. Peel paper off carefully. Roll up cake and towel starting with short side. Cool on wire rack.

TO MAKE THE FILLING:
In small bowl with electric mixer on high speed, whip heavy cream and remaining 2 tablespoons confectioner's sugar. Unroll cake; remove towel. Spread cake with cream mixture; roll up.

If desired, top with frosting, hot fudge sauce, chocolate syrup, or dust with confectioner's sugar.

Serves 6
Source: alt.cooking-chien/Duckie