INGREDIENTS

INSTRUCTIONS

Coat two 15x10x1 inch jellyroll pans with cooking spray. Line with wax
paper and coat with cooking spray. Set aside. (Cakes can be made one
at a time, requiring only one pan and one oven.) Beat eggs in a large
mixing bowl with an electric mixer for 5 minutes. Add water and beat
at low speed until blended. Gradually add cake mix, beating at low
speed until moistened. Beat at medium high speed 2 minutes. Divide
batter in half and spread evenly into prepared pans. Bake each cake  on
the middle rack in separate ovens for 13 minutes or until done.  Spread
a cloth towel on counter and sprinkle with cocoa. Repeat with  a second
towel. When cakes are done, immediately loosen from pans and  turn onto
prepared towels. Peel off wax paper. Starting at narrow  end, roll up
each cake and towel together. Place seam sides down on  wire racks.
Cool completely. Beat whipping cream until soft peaks  form. Fold in 2
Tbls orange or mint liqueur. Unroll cake rolls and  sprinkle with
remaining liqueur. Spread each cake roll with half of  whipped cream
mixture. Reroll cakes without towels and place seam  side down on a
baking sheet. Cover and freeze at least 1 hour or up  to 3 months. Dust
with additional cocoa and garnish as desired. Serve  with chocolate
sauce. For sauce, heat half and half in heavy saucepan  over low heat.
Stir in chocolate chips, marshmallows and salt. Cook  until melted and
smooth. Remove from heat and stir in liqueur. Cool.  Yield: 2 cups.
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Nutrition (calculated from recipe ingredients)
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Calories: 4679
Calories From Fat: 1900
Total Fat: 225g
Cholesterol: 1071.4mg
Sodium: 4813.7mg
Potassium: 867.4mg
Carbohydrates: 659.2g
Fiber: 29.7g
Sugar: 228g
Protein: 65.6g