16 oz. can fruit cocktail in juice or extra-light syrup
1/2 c. semi-sweet chocolate pieces
3/4 c. sugar
1/2 tsp. baking powder
2 tbsp. cold coffee
1/4 tsp. baking soda
1/2 c. whipping cream
1 tsp. grated orange peel
Powdered sugar
4 eggs
1/2 c. flour
1/4 tsp. salt
2 tsp. vanilla
1/4 c. and 2 tbsp. powdered sugar
8 oz. cream cheese, softened
1/4 tsp. almond extract

Drain fruit cocktail, reserving liquid for other uses. Melt chocolate pieces over warm, not hot, water.

In large bowl beat eggs with sugar until thick and light, about 10 minutes. Add flour, baking soda and salt; blend well. Stir coffee, 1 teaspoon vanilla and baking powder into melted chocolate; mix well. Fold into flour mixture.

Line a 10x15x1 inch jelly roll pan with foil. Lightly grease and flour pan. Spoon batter into pan, smoothing top with a spatula. Bake at 375 degrees for 20 minutes.

Sift 2 tablespoons powdered sugar over cake and cover with cloth towel. Turn upside down and remove foil carefully from cake. Roll up jelly roll fashion in the towel, starting from short side; cool.

Beat whipping cream stiff; set aside. Beat cream cheese with 1/4 cup powdered sugar, orange peel, remaining 1 teaspoon vanilla and almond extract until smooth. Fold in whipped cream and fruit cocktail.

Unroll cake roll. Spread with fruit filling and reroll. Dust with additional sifted powdered sugar to serve, if desired. Makes one 10 inch roll.