CHOCOLATE BERRY SWISS ROLL CAKE
Preheat oven to 400 degrees and line a 15×12 sheet with parchment paper.
1/3 C. Cocoa Powder
1/3 C. Flour
1/4 teas. Salt
1 teas. Baking Powder
In a separate bowl or mixer cream:
1/2 C. Sugar
4 Tbls. Butter
for about 2 minutes. Add the eggs one at a time until well mixed.
Incorporate the flour mixture just until combined.
Pour into your prepared pan and bake for 8-10 mins. DON’T OVERCOOK.
Roll up the cake along with the parchment paper while the cake is still warm. Let cool. CAREFULLY unroll and cover with whipping cream (or substitute your favorite cream cheese frosting recipe for a more firm filling), and then cover with a layer of whichever flavor of Jam in a Jiffy you love (We used strawberry and think raspberry would go great with the chocolate cake too)!
Re-roll and sprinkle with powdered sugar if desired.