- Ingredients
1 cup butter, softened
2 cups sugar
1/2 cup packed brown sugar
2 large eggs
3 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup baking cocoa
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In a large bowl, cream butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each.
Beat in vanilla.
Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
Divide dough in half; add cocoa to one portion. Divide each portion in half.
On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes.
Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic.
Remove to wire racks to cool and serve.