RED VELVET CAKE ROLL

My family and I will be celebrating Thanksgiving with

my daughter's-in-law family.  I was responsible

in bringing rolls.  I made 127.

But I found a recipe for Red Velvet Cake Roll

and made it this morning. 

So I'm sharing the recipe.

4 eggs

3/4 cup sugar

1 bottle (1 oz) red food coloring

2 tbsp buttermilk

1 tbsp canola oil

1 tsp cider vinegar

1 tsp vanilla extract

3/4 cup cake flour

1/4 cup baking cocoa

1 tsp baking powder

1/2 tsp salt

Confectioners' sugar

FILLING

1 pkg (8 oz) cream cheese, softened

1/4 cup butter, softened

3 cups confectioners' sugar

1 tsp vanilla extract

Additional confectioners' sugar

1. Line a greased 15 x 10 x 1inch baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat eggs on high speed for 3 minutes.  Gradually add sugar, beating until mixture becomes thick and lemon-colored.  Beat in the food coloring, buttermilk, oil, vinegar, and vanilla.  Combine the flour, cocoa, baking powder and salt; fold into the egg mixture.  Spread in the prepared pan.
3. Bake at 350° for 12-15 minutes or until the cake springs back when lightly touched.  Cool for 5 minutes.  Invert the cake onto a kitchen towel dusted with confectioners' sugar.  Gently peel off the waxed paper.  Roll up the cake in the towel jelly-roll style, starting with a short side.  Cool completely on a wire rack.
4. In a small bowl, beat the cream cheese and butter until smooth.  Beat in confectioners' sugar and vanilla.  Unroll the cake; spread the filling over the cake to within 1/2 inch of the edges.  Roll up again.  Place seam side down on a serving platter.  Dust with additional confectioners' sugar.  Refrigerate for 1 hour.  Yields 12 servings.