Cake:
- 4 - eggs
- 3/4 cup - Domino® Granulated Sugar
- 1 tablespoons of. - oil
- 2 tablespoons of. - buttermilk
- 1 teaspoon. - vinegar
- 1 teaspoon. - vanilla flavoring
- 1 oz - red food coloring
- 1/2 teaspoon - salt
- 1 teaspoon - baking powder
- 1/4 cup - cacao powder
- 3/4 cup - cake flour, sifted
Filling:
- 8 oz - cream cheese, softened
- 1/4 cup - butter, softened
- 3 cups - Domino® Confectioner’s Sugar
- 1 teaspoon. - vanilla
- Additional confectioners' sugar, to dust cake
- Optional glaze: White-colored Chocolate bits
- Water
Instructions
Preheat oven to 350°F. Coat jelly roll pan (cookie sheet with sides) with cooking spray. Line with waxed paper. Coat with cooking spray.
Beat the eggs for 5 minutes. Gradually add sugar and oil. Beat well. Add buttermilk, vinegar, vanilla and red food coloring. Sift together dry ingredients. Add gradually to liquid ingredients. Beat two minutes, until well combined.
Pour batter into pan. Bake on middle rack for 12-fifteen minutes, before the cake springs when touched in center.
Sprinkle a material dish towel with confectioners' sugar. Immediately turn cake out onto towel. Remove waxed paper. Beginning at narrow finish, roll-up cake and towel together. Place seam side lower on rack to awesome for half an hour.
Combine filling ingredients. Beat well. Unroll cake. Spread filling over cake. Trim any rough edges. Re-roll cake, without towel. Place seam side lower on cookie sheet. Dust with confectioners' sugar. Refrigerate.
When prepared to serve, slice cake into 1-inch thick slices. Melt white-colored chocolate in microwave for one minute. Thin after some water. Stir until smooth. Drizzle over sliced cake. Or simply dust with a lot more confectioners’ sugar.