Chocolate Almond Cake Roll recipe

1/4 cup butter
1 cup diced, roasted almonds
1 cup flaked coconut
1 cup semisweet chocolate chips
2/3 cup sweetened condensed milk
4 eggs
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold coffee
1 teaspoon vanilla extract
1/4 teaspoon baking soda
confectioners' sugar
Sweetened, whipped cream (optional)

Heat oven to 375 degrees F. Line a 10 x 15 x 1-inch jellyroll pan with foil.

Melt butter in jellyroll pan; spread evenly.

Combine almonds, coconut and 1/2 cup chocolate pieces; sprinkle over butter. Drizzle with sweetened condensed milk; set aside.

Melt remaining 1/2 cup chocolate pieces over warm, not hot, water. Remove from heat. In large bowl, beat eggs with sugar until thick and light, about 10 minutes.

Add flour, baking powder and salt; blend well. Stir coffee, vanilla extract and baking soda into melted chocolate; mix well. Fold into flour mixture. Spread evenly into prepared pan. Bake for 20 minutes.

Sift confectioners' sugar over cake and cover with cloth towel. Turn out and roll up jellyroll fashion starting from short side. Chill until filling is set, at least 1 hour.

Serve with whipped cream, if desired.

Makes 1 (10-inch) roll.