Chocolate Roll with Almond Filling

Remember my ole Smokey Mountain Cookbook that I told you about? Well this is a tasty treat from it!

I loved the Pumpkin Roll and have been wanting to try these, especially with this tasty and frugal filling! Perhaps it will tempt your tummy too!

1/2 C flour

1/2 t baking powder

1/4 t salt

1/4 t soda

4 eggs

3/4 C sugar

1 t vanilla

6 T cocoa

Beat eggs and sugar until very thick and light. Add remaining ingredients and mix well.

Turn into buttered and wax paper-lined 10x15. Bake 15 minutes at 350. Turn onto a tea towel that has been sprinkled with powdered sugar. Quickly spread with filling. Roll up and wrap tightly with the tea towel and allow to cool. ***(make filling before cake so the cake does not cool while you are making...if the cake cools before you roll it up, it will be more likely to crack and break while rolling up) Slice!

ALMOND FILLING:

2/3 C sugar

4 T flour

1/4 t salt

1 1/2 C milk

2 egg yolks

1/2 t vanilla

3/4 t almond extract

2 T butter

Mix sugar, flour, and salt in top of double boiler. (I don't have one so I use a big pot with boiling water and a smaller pot on top; be careful.) Add milk and cook 10 minutes, stirring constantly. Add a small amount of hot mixture to the beaten egg yolks. Return to double boiler and cook 2 minutes. Add vanilla, almond extract, and butter. Cool.