Chocolate Swiss Roll

Ingredients

 * Cake:
 * 3 eggs
 * 1 C. granulated sugar
 * 1/3 C. water
 * 1 Tsp. vanilla
 * 3/4 C. all-purpose flour
 * 1 Tsp. baking powder
 * 1/4 Tsp. salt
 * 1/4 C. cocoa


 * Filling:
 * 1/4 C. Crisco
 * 1/4 C. butter
 * 1/2 C. Confectioners' sugar
 * 1/2 Tsp. vanilla
 * About 4 Tbsp. marshmallow Fluff

Directions

 * 1) Preheat oven to 375 F. Line jellyroll pan 15 1/2 x 10 1/2 x 1 inch, with waxed paper or foil. Grease generously.
 * 2) Beat eggs in small bowl on high speed until thick, about 5 minutes
 * 3) Pour into a larger bowl.
 * 4) Gradually add sugar.
 * 5) Beat in the water and vanilla on low speed
 * 6) Gradually add flour, cocoa, salt and baking powder
 * 7) Beat until smooth
 * 8) Pour into pan
 * 9) Bake 12 to 15 minutes.
 * 10) Immediately invert cake onto a towel sprinkled with powdered sugar.
 * 11) Remove the foil or wax paper and trim any stiff edges.
 * 12) Roll cake up with the towel and allow to cool 30 minutes or more on a cake rack
 * 13) Cream together Crisco, butter and confectioner's sugar.
 * 14) Add vanilla and marshmallow fluff and beat until smooth.
 * 15) Unroll cooled cake and spread with filling.
 * 16) Roll it back up and sprinkle with confectioner's sugar.

Enjoy.

contributed by :

 * World Recipes Y-Group