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Trimtime Chocolate Cake Roll

1/2 cup all-purpose flour
1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 teaspoon baking powder
4 large eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups nonfat frozen yogurt (any flavor) slightly softened
Powdered sugar (optional)

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

Makes 12 servings.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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