• Cooking Time: 12 oven, 10 stovetop
• Servings: 8 - 10
• Preparation Time: overall 2 hours
• CAKE:
• 1 cup sifted Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 3 Eggs
• 1 cup Sugar
• 1/3 cup brewed Coffee
• 1 tsp Vanilla
• Powdered Sugar
• FROSTING:
• 1 cup Chocolate Chips
• 1/4 cup strong brewed Coffee
• 1 cup (2 sticks) Butter, softened
• 3/4 cup Light Corn Syrup
• 4 Egg Yolks
• CREAM:
• 2 tsp Instant Coffee
• 1 1/2 cup Heavy Cream
• 1/2 cup Powdered sugar

1. Grease a 15x10x1 jellyroll pan
2. Line pan with Reynolds Parchment paper, grease and dust paper with cocoa
3. Preheat oven to 375 degrees F
4. Sift Flour, Cocoa, Baking Powder and Salt together
5. In mixing bowl beat Eggs until thick
6. Slowly add Sugar, beating until very thick
7. Stir in Coffee and Vanilla
8. Fold in Dry Ingredients
9. Spread evenly in prepared pan
10. Bake at 375 for 12 minutes, or until center springs back when pressed
11. Invert Cake onto kitchen towel dusted heavily with Powdered Sugar
12. Peel off Parchment Paper and dust Cake with more Powdered Sugar
13. Roll Cake and towel together and set seam side down to cool
14. When cool fill with Cream and ice with Frosting
15. Frosting:
16. Melt Chocolate Chips and Coffee together over hot water
17. Let cool
18. Beat in Butter, set aside
19. In saucepan bring corn Syrup to a boil, stirring constantly until a 2" thread spins off a wooden spoon, let cool
20. Beat Egg Yolks and beat into cooled Syrup
21. Beat chocolate and Syrup mixtures together
22. Store in refrigerator to thicken
23. CREAM:
24. In mixing bowl combine Coffee Powder and Cream
25. Beat until Cream begins to thicken
26. Add Powdered Sugar and beat until stiff
28. Carefully unroll Cake from towel
29. Spread Cake with Cream and re-roll
30. Spread with Frosting
31. Top with shaved chocolate
33. Enjoy!

Found this years ago, best frosting I have ever tasted. Always a favorite at birthdays