Cocoa Cream Roll

• 3 tablespoonfuls of cocoa
• 3 tablespoonfuls of butter substitute
• 1

Melt the butter substitute over hot water, stir the cocoa into it and add to it one half of the sugar. Beat the eggs until thick and creamy and add the rest of the sugar to them; blend, add the cocoa, butter and sugar, and beat well. Sift in the four, which has already been sifted three times with the baking powder, and the vanilla, beat well and pour into a jelly cake pan (about 9 x 12 inches)