Romantic Chocolate Roll with Raspberry Liqueur

1 box angel food cake mix
3 tablespoons Dutch process cocoa, plus extra for dusting
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon imitation butter flavoring (McCormick makes one)
1 pint vanilla ice cream, softened when ready to assemble cake
Whipped cream or whipped topping
Raspberries for garnish
Raspberry Sauce
1 package (10 to 12 ounces) frozen raspberries, thawed
2 tablespoons sugar
3 tablespoons Chambord (raspberry liqueur)
Chocolate Sauce
8 ounces semisweet or bittersweet chocolate, grated
1/2 cup heavy cream or evaporated skim milk

1. Heat oven to 350 degrees F. Line jelly roll pan with foil. Dust a linen kitchen towel with cocoa. In large mixing bowl, combine cake mix and cocoa. Combine extracts and butter flavoring with the amount of water called for on cake mix. Prepare mix according to package directions. Pour into prepared pan.

2. Bake 15 minutes, until cake springs back when lightly pressed with finger. Turn out immediately onto prepared kitchen towel. Starting at a narrow end, roll (with towel inside) into log. Set aside to cool, then place in refrigerator to chill.

3. Meanwhile, prepare sauces. To make raspberry sauce, combine raspberries and sugar in food processor or blender and puree until smooth. Add liqueur and chill. Strain if you like. To make chocolate sauce, combine chocolate and cream (or milk) in microwave-proof bowl and microwave 15 seconds on High, stir. Repeat until mixture is melted and smooth.

4. Assemble roll: Unroll cake. Spread with 1/2 cup chilled raspberry sauce and then with softened ice cream. Reroll. Wrap in heavy foil and store in freezer until serving time. (It is better to make and fill the roll the day before serving.) At serving time, decorate a clear or white dessert plate by drawing adjacent heart shapes with the chocolate and raspberry sauces. Place slice of cake inside the hearts. Place a dab of whipped cream or whipped topping at the top or bottom of the hearts. Top cake with raspberries. Pass raspberry and chocolate sauces and more raspberries. Store unsliced remainder of roll in freezer.

AUTHOR: B.J.