1 box angel food cake mix
3 T. Dutch process cocoa, plus extra for dusting
1 t. vanilla extract
1/2 t. almond extract
1/2 t. imitation butter flavoring
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 oz.) frozen raspberries, thawed
2 T. sugar
3 T. Chambord (raspberry liqueur)

Chocolate Sauce:
8 ounces semisweet or bittersweet chocolate, grated
1/2 cup heavy cream or evaporated skim milk

Heat oven to 350�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.

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.

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.

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.)