Chocolate Cranberry Roulage (cake roll)

This recipe is so delicious and festive looking. The cake uses a cake mix and you can use whatever kind appeals to you the most. However, I like either Swiss chocolate or Devil's food.

Necessary ingredients:

Cakes:
I box of chocolate cake mix
4 Large eggs
1/2 cup of water
2-4 tbsp of cocoa

Filling:
2 cups of whipping cream
5-6 tbsp of Grand Marnier or other orange flavored Liqueur, divided (you can substitute 5-6 tbsp of frozen orange juice concentrate, thawed and undiluted).
1 tbsp of finely grated orange rind
Cocoa

Procedure
First bake the cake rolls:
Coat 2 jelly roll pans 15 by 10 by 1-in. (you can use cookie sheets if they have sides on them)
with cooking spray.

Beat the eggs in a large mixing bowl at med to high speed with electric mixer for 5 minutes
Add water, beating at low speed until blended. Slowly add the cake mix, beating at low speed until moistened. Then beat at med-high speed for 2 minutes. Divide the batter between the tow pans. ( will be thin layers).

Bake each sheet at 350 degrees in separate ovens or one after the other if you only have one oven for 10 -13 minutes or until the cakes spring back when lightly touched in the center.
Sift 1-2 tbsp of cocoa in a 15 by 10 in. rectangle on a cloth towel, repeat on a second towel. When the cakes are done, immediately loosen from the sides of the pans, and turn each of them out onto a prepared towel. Peel off the wax paper. Starting at one narrow end, roll up each cake and towel together: place them , seam side down, on racks to cool completely. After cooling completely proceed with the filling.

Filling:

Beat the whipping cream with an electric mixer at med- high speed until soft peaks form
Carefully fold in the Grand Marnier, or substitute,: set aside
Un-roll the cake rolls and brush each one lightly with the remaining 2-3 tbsp of Grand Marnier. Spread each cake roll with half of the whipped cream mixture. Re roll cakes without the towels and place seam side down onto a cookie sheet. Cover and freeze for at least one hour or up to 3 months.
When ready to serve , dust cakes with cocoa and cut into slices.

If you desire you may serve with a chocolate- orange sauce which is quick to make. Recipe follows:

Heat:
3/4 cup of half and half in a heavy saucepan over low heat.
Stir in 2 cups (12 ounces of semi sweet chocolate morsels, 1 & 1/2 cups of miniature marshmallows and 1/4 tsp of salt.
Cook over low heat,stirring constantly, until the chocolate and marshmallows are melted. Remove from the heat and stir in the orange liqueur or juice.
This yields two cups.
To make this look festive, you can add a spring of mint and some cranberries to each plate. Very Christmas looking.