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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