Chocolate Cake Roll with Kahlúa™ Chocolate Glaze

Steps

• 1

  Directions for Cake: Heat oven to 375° F . With foil, line a 15-1/2x10-1/2x1-inch jelly-roll pan; generously grease foil.
• 2

  Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes. 3. Stir together flour, cocoa, baking powder, baking soda, and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
• 3

  Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare filling. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with Kahlúa™ Chocolate Glaze. Refrigerate until just before serving.
• 4

  Directions for Whipped Cream Filling: Whip heavy cream until soft peaks form. Add confectioners' sugar and whip until stiff peaks form. Fold in sprinkles if you chose.
• 5

  Directions for Kahlúa™ Chocolate Glaze: Melt butter in small saucepan over very low heat; add cocoa and Kahlúa™ , stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. (Cool completely for thicker, frosting-type topping.) Gradually add powdered sugar and vanilla, beating until smooth.