Frozen Southern Chocolate Roulade

Cake

4 large eggs

½ cup water

1 package (18.2 ounces) devil's food cake mix

4 tablespoons cocoa powder

Filling

2 cups whipping cream

6 tablespoons Kahlua or similar dessert liqueur

Chocolate sauce for garnish

Raspberries for garnish

For the cake: Heat oven to 350 degrees. Coat two jellyroll pans with cooking spray; line with wax paper; coat with cooking spray.

In a large bowl, beat eggs at medium-high speed with electric mixer 5 minutes. Add water gradually, beating on low speed until just blended. Gradually add cake mix, beating at low speed just until moistened. Beat 2 more minutes at medium-high speed. Divide batter equally between the pans.

Bake each cake individually on middle rack of oven for 13 minutes or until cake springs back when lightly touched.

Sift half the cocoa onto a cloth towel in a 10-by-15-inch rectangle; repeat with a second towel. When cakes are done, immediately loosen from sides of pan and turn out onto cocoa-prepared towel. Peel off waxed paper. Starting at narrow end, roll up each cake and towel together. Place seam side down on wire racks to cool completely. Repeat with second cake.

For the filling: Whip cream on medium-high with electric mixer until thickened (Cool Whip consistency). Gradually add liqueur and whip until well combined.

To assemble: Unroll cakes and remove towel. Reserve about ½ cup filling for garnish if desired. Spread each cake with half the remaining filling mixture, making sure the mixture goes to all edges. Re-roll cakes (without towel); place seam-side down on a baking sheet. Cover with plastic wrap and freeze for at least 1 hour.

To serve: Garnish individual plates with chocolate sauce, add a slice of the roulage and garnish with whipped cream and raspberries.

Serves 16 (eight per cake).

Cook's note: Cakes will keep up to three months in freezer.

Nutrition values per serving: 280 calories, 18 g fat (8 g saturated), 28 g carbohydrates, 1 g fiber, 4 g protein, 95 mg cholesterol, 300 mg sodium.