Directions
FOR CAKE:
PREHEAT oven to 350° F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Parchment should extend 1 inch above edge of pan. Sift about 1/2 cup powdered sugar over a clean kitchen towel that is slightly larger than the pan.
COMBINE cake mix and baking cocoa in large mixer bowl. Prepare cake mix according to package directions. Spread into prepared pan.
BAKE for 18 to 20 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off parchment. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack.
FOR FILLING:
BEAT cream cheese in large mixer bowl on medium speed for about 2 minutes or until soft and creamy. Beat in 1 cup powdered sugar until light and fluffy. Scrape down the bowl; beat in espresso. Add Coffee-mate natural bliss Creamer; beat on low until incorporated.
UNROLL cake; spread filling over cake. Re-roll cake. Cover; refrigerate until ready to serve. Sift cinnamon over cake; slice into 1-inch pieces.
Cook’s Tip: For an orange twist, add 1 ½ teaspoons grated orange peel to filling. If desired, eliminate cocoa from cake and add 1 ½ teaspoons grated orange peel to cake batter.
prep
20min
cook
18min
stand
30min
total
68min
yield
10servings
