Chocolate Almond Cake Roll

Cake
4 eggs, room temperature
4 tablespoons cocoa
3/4 teaspoon baking powder
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup sugar

Filling
1 package (8 oz) cream cheese, softened
1 can Solo or 1 jar Baker Almond filling

Preheat oven to 375° F. Spray a 15-1/2 x 10-1/2-inch jelly roll pan with non-stick baking spray; line with parchment paper or waxed paper and spray paper also.

Beat eggs, preferably with a whisk, with baking powder and salt until thick and light-colored; add the vanilla and mix.

Stir together sugar, cocoa and flour. Gradually add the whisked egg mixture. Do not overmix.

Turn into prepared jelly roll pan and spread evenly. Bake 10 minutes.

Remove from oven. Immediately turn from pan onto a towel that has been dusted with confectioners sugar. Quickly remove the paper. Roll, jelly-roll fashion,, with the towel inside and enwrapping cake. Chill.

Cream the cheese with the almond filling. Unroll the cake, spread with almond cheese and re-roll, jelly-roll style. Chill until cold.

For an alternate filling try 1 package (8 0z) cream cheese, softened, 3 tablespoons sugar, 2 tablespoons raspberry liquer or milk, 1 can Solo or 1 jar Baker Raspberry filling.

8 to 10 servings