1. Preheat oven to 350 degrees F. 2. Butter a half sheet pan (17×12 inches), then line with parchment paper. 3. Butter the paper and sides of pan and dust with cocoa powder. 4. In a medium-sized, heat-proof bowl, set over a saucepan of simmering water, whisk together the eggs, sugar, and 2 tablespoons of cocoa powder. 5. Whisk almost constantly until mixture is warm to the touch. 6. Remove from heat, and with an electric mixer, beat on high for several minutes until the mixture is smooth, falls in ribbons, and is cool to the touch. 7. Stir in vanilla. 8. Combine the rest of the cocoa powder, flour, and salt in small bowl, and fold a third of it into the egg and sugar mixture. 9. Fold the next third in until well incorporated, followed by the melted butter, and the last third of the flour mixture. 10. The batter should now fall in thick ribbons. 11. Spread evenly into prepared pan and bake for 10 minutes, or until cake springs back when touched. 12. Allow cake to cool. 13. Meanwhile, beat together the butter, shortening, vanilla, marshmallow fluff, salt and powdered sugar until smooth. 14. When cake is almost fully cooled, spread the filling evenly over it. 15. Carefully roll the cake up, being careful not to break the cake or squish out the filling (this will probably happen, so don’t panic. 16. When it is rolled up, place in the freezer to set for about 20 minutes. 17. Remove the rolls from the freezer and cut the roll into equal slices 1/2–1 inch wide. ---------------------------------------------------------------------------
Nutrition
Ingredients
