Trimtime Chocolate Cake Roll

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup HERSHEY’S Dutch-Processed Cocoa or HERSHEY’S Cocoa
• 1 teaspoon baking powder
• 4 eggs
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 2 cups (1 pint) vanilla nonfat frozen yogurt, slightly softened
• Powdered sugar, optional

Instructions

1. Heat oven to 400°F (205°C). Spray a 15 1/2 × 10 1/2 × 1-inch jelly-roll pan with vegetable cooking spray. Line with wax paper; spray again.
2. Sift together flour, cocoa, and baking powder. Beat eggs, sugar, and vanilla in a small bowl until pale in color, about 5 minutes. Fold in the cocoa mixture. Spread batter into the prepared pan.
3. Bake 5 to 7 minutes or until the top springs back when touched lightly in the center. Invert cake onto a clean towel; remove wax paper. Roll up the cake with the towel from the short side. Cool completely on a wire rack.
4. Unroll the cake and spread with frozen yogurt. Re-roll without the towel; press seam-side down. Cover and freeze until firm. Sprinkle the top lightly with powdered sugar, if desired. Cover and freeze leftover cake roll.