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Cookies, Candy & Desserts

Cocoa Roll - 1996
​​Recipe courtesy of Dorothy Nohl

INGREDIENTS
  • 4 Eggs -- Separated
  • ½ Cup  Sugar
  • ¼ Cup  Cocoa
  • ¼ Cup  Flour
  • ½ Teaspoon  Baking Powder
  • ½ Teaspoon  Salt
  • ½ Teaspoon  Vanilla
  • powdered sugar

​PREPARATION
Beat egg whites until stiff, but not dry.  Beat egg yolks and add sugar gradually.  Beat until light yellow in color.  Mix cocoa, flour and baking powder together.  Add to the egg mixture.  Add the vanilla.  Fold in egg whites without mixing too much.  Pour into a greased, lined jellyroll pan.  Bake at 350 for 15-20 minutes.  Turn out onto a towel that has been sprinkled with powdered sugar, and roll.  When cool, unroll gently and fill with sweetened, whipped cream.  Frost with chocolate frosting and top with nuts.

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  • Home
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  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking