Chocolate-Rum

Yields: 2 cups
INGREDIENTS:
1 c. heavy cream
1/4 c. powdered sugar
2 T. unsweetened cocoa
1 t. rum extract.
DIRECTIONS:
Combine all ingredients in bowl. Refrigerate, along with rotary beater, until well chilled, at least 40 minutes. Beat cream mixture until stiff. Use 3/4 to fill roll spread rest over top. Decorate with chocolate curls.

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