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Pecan Cake Roll

4 eggs, separated
1 cup confectioners' sugar
2 cups ground pecans
1 cup whipping cream
3 tablespoons sugar
2 teaspoons baking cocoa
1/2 teaspoon vanilla extract
Chocolate shavings and additional confectioners' sugar, optional

In a mixing bowl, beat egg yolks and confectioners' sugar until
thick, about 5 minutes. In another bowl, beat whites until soft
peaks form; fold into yolk mixture. Fold in pecans until well
blended (batter will be thin). Grease a 15x10x1 in. baking pan;
line with waxed paper and grease and flour paper. Spread batter
into pan. Bake at 375'F for 10-15 minutes or until cake springs
back when lightly touched. Turn onto a linen towel dusted with
confectioners' sugar. Peel off paper and roll cake up in towel,
starting with short end. Cool on wire rack 1 hour. Meanwhile, beat
the cream, sugar, cocoa and vanilla in a mixing bowl until soft
peaks form. Carefully unroll cake. Spread filling over cake; roll
up again. Refrigerate. If desired, garnish with chocolate shavings
and confectioners' sugar. Yield: 10-12 servings.

Note: This cake does not contain flour.

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