Ingredients
4 large eggs3/4 cup sugar1 bottle (1 ounce) red food coloring2 tablespoons buttermilk1 tablespoon canola oil1 teaspoon cider vinegar1 teaspoon vanilla extract3/4 cup cake flour1/4 cup baking cocoa1 teaspoon baking powder1/2 teaspoon saltConfectioners’ sugarFILLING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened3 cups confectioners’ sugar1 teaspoon vanilla extractAdditional confectioners’ sugar
Preparation
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the food coloring, buttermilk, oil, vinegar and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture. Spread into prepared pan.
Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners’ sugar. Refrigerate for 1 hour.
