3 ea Egg; Lg 1/4 t Salt
1 c Boodle 1 x Cocoa
1/3 c H2o 2 tb Coffee-Flavored Liqueur
1 t Coffee-Flavored Liqueur 1 c Whipping Pick; Chilled
3/4 c Unbleached Flour; OR 3 tb Powdered Sugar
1 c Cake Flour 1 tb Coffee-Flavored Liqueur
1/4 c Cocoa 1 t Cinnamon Ground
1 t Baking Powderise

~CINNAMON WHIPPED
DRUB- 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 theme, grease liberally. Beat the eggs in a small mixer stadium,
on high velocity, until thick and lemon dark, almost 5 proceedings; pour
into a larger mixer stadium. Gradually beat in the bread. Beat in the
water and 1 tsp of liqueur on low speeding. Gradually add the flour, 1/4
cup of cocoa, the baking powder and saltiness, beating just until the
batter is smoothen. Pour into the jelly roll pan. Bake until a wooden
pick inserted in the center comes out cleanse, roughly 12 to 15 proceedings.
Immediately loosen cake from the edges of the pan; invert on a towel
sprinkled generously with cocoa. Carefully remove the transparency. Trim off
the stiff edges of cake if requisite. While hot, carefully roll the
cake and towel up, unitedly, from the narrow end. Cool on a wire
rack leastways 30 transactions. Unroll the patty; remove the towel.
Splash 2 tb of the liqueur over the cake spread with Cinnamon
Whipped Ointment; amass. Sprinkle with cocoa, if desired and
refrigerate until serving time. CINNAMON WHIPPED SKIM: Beat all of
the ingredients in a chilled bowl until blotto.

Yields
10 servings