Servings: 10

4 eggs 4 eggs
¾ c. sugar ¾ c. sugar
1 tsp. vanilla 1 tsp. vanilla
¾ c. pancake mix ¾ c. pancake mix
powdered sugar powdered sugar
1½ c. milk 1½ c. milk
4½ oz. package instant chocolate pudding mix 4½ oz. package instant chocolate pudding mix
1 tbsp. instant coffee powder 1 tbsp. instant coffee powder
chocolate (shaved) chocolate (shaved)

Grease & flour 15½x10½x1-in. jelly-roll pan.
Preheat oven to 400° F.
In blender container, blend eggs till frothy.
Add sugar & vanilla; then blend till smooth & thick.
Add pancake mix & blend to mix.
Spread batter into pan & bake 8 to 10 mins.
In the meantime, dust towel with powdered sugar.
Loosen sides of cake as soon as it comes out of oven & turn onto sugared towel.
Roll cake & towel together, starting at narrow end; allow to cool.
When ready to fill cake, pour milk into blender container; then add pudding mix & coffee.
Blend to mix thoroughly.
Unroll cake, spread with filling, reroll, & chill.
When ready to serve, sprinkle top with powdered sugar & shaved chocolate.

The salt called for in the original recipe has been omitted to taste & health reasons.  The salt called for in the original recipe has been omitted to taste & health reasons.
SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)  SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)