1/3 cup All Purpose Flour
1/4 cup + 2 tsp. Unsweetened Cocoa Powder
1/4 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
4 large Eggs - Room Temperature Separated
1 tsp. Vanilla

Creamy Filling:

1 envelope (1/2 Pkg) Whipped Topping Mix
1/2 cup Low fat Milk
3/4 cup Marshmallow Cream
1/4 tsp. Peppermint Extract
4 drops Green Food Coloring

Preheat oven to 375°F. Line a jelly roll pan with wax paper and spray with nonstick cooking spray. Sift flour, cocoa, baking powder and soda over a sheet of wax paper to combine. With electric mixer on high speed beat egg yolks and vanilla in medium bowl until lemon color. Thicken about 5 minutes. Add 1/4 cup sugar and beat until pale and thicken 2 minutes. Set aside. With clean beaters in another bowl, beat the egg whites at medium speed until soft peaks form. Gradually beat the remaining 1/2 cup sugar until stiff peaks form. Fold the yolk mixture with 1/2 coca mixture with the egg whites just until combined. Fold the remaining cocoa mixture in 2 additions until combined. Do Not overmix. Evenly spread the batter into the prepared pan.

Bake until the top spring back when lightly touched, 12-14 minutes. Do Not overbake or the cake will crack.

Carefully invert the cake into a towel sprinkled with powdered sugar and 2 tsp. Cocoa. Remove the wax paper and roll up cake, starting with the short side. Set aside with seam side down. Cool completely.

PREPARE FILLING with mixer on medium speed. Beat together the topping mix and milk according to package directions. Add the marshmallow cream, peppermint extract and food coloring. Beat until combined. Unroll Cake. Spread filling within 1 inch from edge of cake. Roll up the cake and place seam side down on serving platter. Chill 1 hour. Slice with a serrated knife into 12 slices. Garnish with mint sprigs.

Servings 12 - 3 Points.