---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE-CINNAMON CAKE ROLL
  Categories: Cakes, Desserts
       Yield: 10 servings
  
       3    Eggs; Lg
       1 c  Sugar
     1/3 c  Water
       1 t  Coffee-Flavored Liqueur
     3/4 c  Unbleached Flour; OR
       1 c  Cake Flour
     1/4 c  Cocoa
       1 t  Baking Powder
     1/4 t  Salt
            Cocoa
       2 tb Coffee-Flavored Liqueur
       1 c  Whipping Cream; Chilled
       3 tb Powdered Sugar
       1 tb Coffee-Flavored Liqueur
       1 t  Cinnamon Ground
  
   ~------------------------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.
  
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