INGREDIENTS

INSTRUCTIONS

~------------------------CINNAMON WHIPPED
CREAM--------------------------- Heat the oven to 375 degrees F. Line
a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or  waxed
paper, grease generously. Beat the eggs in a small mixer bowl,  on high
speed, until thick and lemon colored, about 5 minutes; pour  into a
larger mixer bowl. Gradually beat in the sugar. Beat in the  water and
1 tsp of liqueur on low speed. Gradually add the flour, 1/4  cup of
cocoa, the baking powder and salt, beating just until the  batter is
smooth. Pour into the jelly roll pan. Bake until a wooden  pick
inserted in the center comes out clean, about 12 to 15 minutes.
Immediately loosen cake from the edges of the pan; invert on a towel
sprinkled generously with cocoa.  Carefully remove the foil. Trim off
the stiff edges of cake if necessary.  While hot, carefully roll the
cake and towel up, together, from the narrow end.  Cool on a wire  rack
at least 30 minutes. Unroll the cake; remove the towel.  Sprinkle 2 tb
of the liqueur over the cake spread with Cinnamon  Whipped Cream; roll
up. Sprinkle with cocoa, if desired and  refrigerate until serving
time. CINNAMON WHIPPED CREAM: Beat all of  the ingredients in a chilled
bowl until stiff.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 264
Calories From Fat: 82
Total Fat: 9.3g
Cholesterol: 32.6mg
Sodium: 117.4mg
Potassium: 76.8mg
Carbohydrates: 43.9g
Fiber: 1.3g
Sugar: 23.9g
Protein: 3g