POM Cream-Filled Chocolate Roll

Cake:

Prepare crimson POM jelly in advance of making cake. Preheat oven to 400°F, prepare an 11" x 16" x ½" baking sheet by greasing and lining with wax paper, allow 2" to overhang the short end of the pan. Grease the top surface of the paper, sift together flour, baking powder, cocoa, and salt; set aside, beat eggs on medium speed until fluffy and pale in color, gradually add sugar and continue beating until light and thick, about 5 minutes, add POM Wonderful 100% Pomegranate Juice, vanilla, and raspberry liqueur. Gently fold in the flour mixture, spread batter in prepared pan, and bake in preheated oven for 8–10 minutes or until cake springs back when pressed with finger. Cool on wire rack for 5 minutes before assembling roll.

Frosting:

Combine milk and butter in a saucepan and bring to a boil, remove from heat, and add chocolate; stir until chocolate is smooth and melted, add raspberry liqueur and sifted powdered sugar; beat until of spreading consistency, thin with more milk if necessary.