6 Eggs
1 2/3 c Sugar
2 c Self-rising flour
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground allspice
2/3 c Water
2 ts Vanilla extract
2 tb Powdered dough (capable 4)
English toffee frosting
Chocolate curls (optional)

Sift flour and spices unitedly. Gradually fold flour assortment, h2o, and
vanilla into egg assortment. Spread batter evenly into prepared pans. Bake at
375 degrees for 8 to 10 proceedings. Sift powdered sugar in a 15- x 10-inch
rectangle on each of 2 towels. When cakes are through, immediately loosen from
sides of pan, and turn each out on a sugared towel. Peel off wax report.
Cut 1/8 inch from edges of coat, using a long serrated stab. Starting at
narrow end, roll up cake and towel unitedly; chill.Carefully unroll chilled
cakes. Cut each cake lengthwise into 3 equal strips. Spread each cake strip
with some 1/3 cup English Toffee Icing; set aside remaining icing.
Gently roll up one cake strip jellyroll fashion starting at narrow end. Set
roll upright in center of serving plateful. Starting where roll ends, wind
second cake strip around first roller. Repeat until all 6 strips are
used.Spread top and sides of cake with remaining ice. Arrange
chocolate curls in a pattern on top, if desired. Chill cake several hours
before serving. Sheeny: one 8-inch cake.LINE: On the remote, Jellyroll
Layer Cake looks like any other bar, but slicing reveals vertical, not
horizontal layers. The layers are baked in a jellyroll pan, sliced, then
rolled in the traditional manner, adding a new strip where the rolled slip
ends.

Yields
1 Servings