"Mocha Rock n' Roll"

     You can’t beat the flavor combination of chocolate, cinnamon and coffee. And, you can’t beat this Mocha Roll cake made with a creamy coffee filling. Even with the coffee flavor, it will be a welcome addition to your Afternoon Tea table, especially by your guests who are closet coffee connoisseurs.

     Preheat oven to 37 5E. Lightly grease a rimmed 10"x15" baking pan and line with wax paper; grease the paper and set pan aside.
     Stir together flour, cocoa, baking powder, salt and cinnamon; set aside.
     In a large bowl and with an electric mixer, beat eggs on high speed until thick and lemon-colored.
     Force the brown sugar through a strainer to remove any lumps.
     Gradually add brown sugar and granulated sugar to the eggs. Continue to beat on high speed, scraping the bowl often, until mixture is creamy and pale in color. With a spatula, mix in the water and vanilla.
     Sprinkle flour mixture over the egg mixture, about 1/3 cup at a time. Gently fold in each addition. Pour batter into the prepared pan and spread evenly.
     Bake about 12 minutes until the top of the cake springs back when lightly pressed. Immediately invert the cake onto a dish towel sprinkled with 3 tablespoons of the powdered sugar. Peel off the wax paper and immediately roll the cake and towel into a cylinder, starting with the long edge. Let cool completely on a rack. 

     Prepare the Creamy Coffee Filling. In a small bowl and with an electric mixer, beat the whipping cream with the sugar until the mixture holds soft peaks. Add the cinnamon and instant coffee, and beat until the mixture holds stiff peaks.
     Unroll the cake and spread with the filling, then re-roll. Wrap the filled cake in plastic wrap and refrigerate for at least 4 hours or up to 24 hours. Sift the remaining powdered sugar over the cake before serving. Makes 14 servings.

                               Calories per serving: 173
      (less if made with Splenda and fat-free whipping cream)