1/2 + 1/4 c. sugar
1/2 c. flour
1/3 c. cocoa
1 tsp. baking powder
1/4 tsp. salt
2 Tbsp. water
1 tsp. vanilla
Line greased 15-inch by 10-inch by 1-inch pan with paper (greased). Beat yolks, gradually adding 1/2 cup sugar, beating until thick and lemon colored. Combine 4 dry ingredients and add to yolk mixture. Beat whites, adding 1/4 cup sugar gradually until stiff. Fold into batter. Spread in pan. Bake at 375° for 12 – 15 minutes until done. Cool for five minutes. Roll up cake with towel. When cool add filling, spread and reroll.
Filling: 1/2 cup cream with 1 teaspoon gelatin. When dissolved, whip cream. Melt 10 Wilton candy melts. Add 1 teaspoon raspberry jam and 2 ounces cream cheese. Mix well. Fold into whipped cream. Spread on cake roll. Refrigerate.
Frosting: Melt 1 Tablespoon butter. Mix with 3 Tablespoons water, 1 tablespoon cocoa and 1/2 cup sugar. Drizzle over top. Garnish with raspberries.
from the kitchen of Irene Becker