Chocolate Cherry Roll with Rum Cream ~ A Video Recipe
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This chocolate cherry roll is spiked!! The base is a Russian chocolate sponge cake called biskvit. Use rum in lieu of vanilla extract for a cream that smells and tastes amazing. I think you’ll agree! Check out the video for step-by-step instructions and a taste test that my husband insisted I include :-O.
There is a print-friendly version at the bottom of this post. Also, be sure to subscribe to my new youtube channel. One last thing and then I’ll stop rambling; this cake is GOOD!
Watch How To Make Chocolate Cherry Cake Roll:
Ingredients for the Chocolate Cherry Roll:
4 eggs (cold or room temp)
2/3 cup white sugar
1/2 cup all-purpose flour *measured correctly
3 Tbsp Unsweetened cocoa powder
Ingredients for the Frosting:
1.5 cup heavy whipping cream
1/3 cup powdered sugar, plus more to sprinkle the finished cake
2 tsp Rum (I used Meyers Dark rum 40% alcohol)
1 cup Canned cherries in light syrup OR whatever fresh or canned fruit you like.
How to Make the Chocolate Cherry Roll and Rum Cream:
Preheat the Oven to 350˚F.
1. Line an rimmed half baking pan (interior dimensions 16.5 x 11.38) with parchment paper, then butter and flour the top of the parchment paper.
2. In the bowl of your electric mixer, whisk together 4 eggs with 2/3 cup sugar for 12 minutes on high speed until the mixture is thick. Sift in 1/2 cup flour and 3 Tbsp cocoa powder and fold it in gently, scraping from the bottom of the bowl to make sure you do not have any lumps left in the batter. Continue folding/scraping gently for about 1-2 minutes until the batter is smooth and lump-free. It’s best to be humming a little tune at this point;… not really, but it makes everything so much more fun! Transfer to your prepped baking pan and Bake at 350˚F for 15 minutes or until a toothpick comes out clean.
3. You must start rolling the cake when it just comes out of the oven. Transfer your cake to your work surface and place a sheet of parchment paper or a tea towel over the cake, then roll the cake over it, pulling it away from the parchment paper as you roll. Use a thin edged spatula if the cake sticks to the parchment. Let cool to room temp.
The Frosting & Assembly:
1. Clean and completely dry the mixing bowl. Whisk together 1.5 cups heavy whipping cream with 1/3 cup powdered sugar on high speed (about 2 minutes) until stiff peaks form, then beat in 2 tsp Rum until well combined. Don’t over-beat or it will turn buttery. Lick the whisk clean (very important!) and then Refrigerate frosting until ready to use.
2. Once the cake is cooled to room temp, unroll it and spread the top evenly with frosting. Scatter about 1 cup of drained cherries over the top. Roll the cake in the same direction that you rolled it initially. Transfer to your serving platter and sprinkle it generously with powdered sugar. You can cut off the ends for a prettier presentation.
Chocolate Cherry Roll with Rum Cream ~ A Video Recipe
Ingredients
For the Cake
- 4 eggs, (cold or room temp)
- 2/3 cup white sugar
- 1/2 cup all-purpose flour
- 3 Tbsp Unsweetened cocoa powder
For the Frosting
- 1.5 cup heavy whipping cream
- 1/3 cup powdered sugar, plus more to sprinkle the finished cake
- 2 tsp Rum, I used Meyers Dark rum 40% alcohol
- 1 cup Canned cherries in light syrup OR whatever fresh or canned fruit you like.
Instructions
- Preheat the Oven to 350˚F.
- Line rimmed baking pan (interior dimensions 16.5 x 11.38) with parchment paper, then butter and flour the top of the parchment paper.
- In the bowl of your electric mixer, whisk together 4 eggs with 2/3 cup sugar for 12 minutes on high speed until the mixture is thick. Sift in 1/2 cup flour and 3 Tbsp cocoa powder and gently fold it in, scraping from the bottom of the bowl to make sure you do not have any clumps left in the batter. Continue folding/scraping gently for about 1-2 minutes until the batter is smooth and lump-free. Transfer to your prepped baking pan and Bake at 350˚F for 15 minutes or until a toothpick comes out clean.
- You must start rolling the cake when it just comes out of the oven. Transfer your cake to your work surface and place a sheet of parchment paper or a tea towel over the cake, then roll the cake over it, pulling it away from the parchment paper as you roll. Use a thin edged spatula if the cake sticks to the parchment. Let cool to room temp.
- Clean and completely dry the mixing bowl. Whisk together 1.5 cups heavy whipping cream with 1/3 cup powdered sugar on high speed (about 2 minutes) until stiff peaks form, then beat in 2 tsp Rum until well combined. Don't overbeat or it will turn buttery. Refrigerate frosting until ready to use.
- Once the cake is cooled to room temp, unroll it and spread the top evenly with frosting. Scatter about 1 cup of drained cherries over the top. Roll the cake in the same direction that you rolled it initially. Transfer to your serving platter and sprinkle it generously with powdered sugar. You can cut off the ends for a prettier presentation.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha, the cake was very moist and got lots of compliments. I prepared it a day ahead and did frosting on top instead of icing. Great recipe!!
Hello Donna, thank you for sharing your experience with this recipe. We’re glad that you enjoyed it!
Natasha, can the cake be kept in fridge after sprinkling powder sugar? Will the sugar melt? I like to make it as X’mas roll cake but can’t think of any other decorations to go on it. What can be used on the rolled cake if not putting powder sugar which might be easier. Hope to get your replay soon. Thanks.
Hi Donna! The moisture from the refrigeration can make the powdered sugar melt. You can freshly dust the powdered sugar on it before serving it. I haven’t used any other decorations on this. If you are serving this on a tray, accents of fresh fruits, ever-green branches, rosemary, and cranberries could add a nice touch.
Natasha, is it ok to keep the cake in fridge overnight after dusting powered sugar? Thanks.
Hi Donna. You can dust it with powdered sugar after refrigeration, and before serving.
Hi Natasha, is there a reason to use Canned cherries instead of frozen cherries for this recipe? Is there any decorations you may suggest to go on top of the roll? Thanks.
Hi Donna! I like using canned cherries in light syrup but you can also use whatever fresh or canned fruit you like. You can use frozen but probably would thaw them out first. I can’t think of any decorations to add, but you can experiment with them. Using a stencil to add shapes like snowflakes onto the roll while applying the powdered sugar is pretty simple.
Thanks Natasha. Would it work writing on top of powdered sugar with melted chocolate?
Hi Donna, it may work, but it may have trouble staying on/ sticking to the roll. I haven’t tested that myself; if you experiment, let me know how you liked the recipe.
This looks awesome! Unfortunately, I do not have rum on hand. How much rum extract should I use as a substitue?
Hi Bridgette, Yes, that should work but use less or it might be a little too strong.
I love all of your recipes but this one was a fail twice for me. I followed the recipe exactly as written the first time but accidentally used wax paper instead of parchment. The cake had huge fissures when I rolled it and I lost a lot of the top layer of cake to the wax paper when I unrolled it to frost. After reading some reviews, I decided to try again but use the right paper! I also decided to omit the cocoa powder since some reviewers mentioned that it made the final product drier. The parchment paper indeed came off much more easily from the bottom of the cake than the wax paper had previously. But… the parchment paper still stuck horribly to the top of the cake when I was rolling it. So I switched to a tea towel. When I unrolled it, I lost a lot of the top layer again. The cake had such huge cracks both times that no amount of frosting could save it when presented on a plate. Not sure where I went wrong but the happy ending is that the two rolls fit almost perfectly into two bread loaf pans I have (just trim the ends). I just covered one with the whipped cream icing and sprinkled chocolate sprinkles on top and made chocolate buttercream icing for the vanilla version. Voila!
HI Natasha, delicious. It is like black forest cake, I change the rum for kirsch terry
I’m so glad you enjoyed that, Marimar! Thank you for sharing that with me.
Hi natasha, will this be just as good with fresh cherries?
You can definitely make this with fresh cherries!
Hi Natasha, I’m a little confused concerning the size of the baking pan. I read in your instructions to use a 14×16, however in your video you say to use a 11×16 (?) So which one is it? Lol. Thanks in advance & Merry Christmas to you & your family 😊
I’m sorry about the confusion Sabrina. I used half sheet with interior dimensions 16.5 x 11.38. Merry Christmas to you and your family as well 😬
Hi Natasha, the cake is indeed a success! Absolutely love it! 🙂
However, I found the cake a little bit too sweet for diabetics. I was thinking how much should I reduce for the sugar to make it spongy and if it’s possible not to add sugar in?
Cheers!
Hi Joanne, I haven’t tested it with less – you might possibly be able to make it work with half the amount but the cake does need sugar to form properly. Sorry I can’t be more helpful!
Hi Natasha any chance you have Brioche recipe??
I might have something like that here.
Mmmmm wow Cherries and chocolate what could be better lmao wow this cake looks yummm may wanna make it tomorrow however my sissy cannot have alcohol because she’s on antibiotics what’s a good substitute love the video tutorial may watch it again if I do decide to make it
Hi Tzivia! You could just omit it in this recipe. It adds nice flavor to the cream but you could leave it out or use 1/2 tsp to 1 tsp of vanilla extract 🙂
Oh ok vanilla extract I happen to have on hand if I decide to make this will definitely add thanx again Natasha for your help this cool awesome site of yours has been such a gr8 advice cooking baking column and also health and money saver big time I rarely go out to eat now
I’m so happy to hear that! Thanks Tzivia 🙂
Thank you for the recipe Natasha, i made it with fresh raspberries. It’s still in the fridge, hope it turned out well.
You are welcome Yelena, I would love to hear how it turned out 😀.
It was so good. Love your website, i use it a lot! Thank you for sharing your recipes.
Thank you for the compliment and you are welcome 😊.
Is it possible to make the cake part a day before and keep it rolled up and then frost it next day?
Yes, that would work well, just cover it loosely with plastic wrap and it can be stored at room temperature. Once the frosting and filling are on, then you want to refrigerate it.
I knew this was going to be delicious.. but I had no idea it was going to be SOOO delicious!!! It was bomb! Thanks for sharing.
Sheesh that’s quite a compliment! Thank you Erica 🙂
I am making it again this week for our bible study group.. I did notice though i bought a different Rum last time it was called Kingston Black Cherry
How was it with the Kingston one?
Thank you so much for the delicious reciepe. I loved it! And everyone enjoyed this chocolate cherry roll cake. It looks just like the one you made. Thank you onice again Natasha!
I’m so happy to hear that you all enjoyed it! I bet it was beautiful! If you shared it online somewhere, I’d love to see your creation! 🙂
I tried to make it and its comes all wet inside. Do you know why? I hope I can make like you do.
Do you mean after you put the syrup on? It shouldn’t be wet, but moist. Did you watch the video? Was there anything that you did differently than the instructions stated?
Hi Natasha,your cake looks so delicious! I have to make it for my brothers birthday. But I dont know where I can get the cherries with light syrup. Where did you get yours? Or where can I get the cherries for this cake?
I’ve seen them at Fred Meyer. You can also purchase frozen pitted cherries and thaw them. You might find them in the pie filling section of your grocery store, just make sure it’s not “cherry pie filling” since that one usually has a thick sauce and not much actual cherries, that’s why going with cherries in a light syrup is best. I hope that helps 🙂
Thank you so much! 🙂 yay,I cant wait to make ur cake!!
Have you tried these with fresh raspberries? Wonder if that taste better than cherries.
Also I dont have a 13 x 18 pan. My biggest one is 11×17 and 10×15. Do you think your recipe will still work good on the 11×17? No need of omitting anything right? Just will be a thicker cake? I also have 40% golden bicardi Rum, think it will taste good with that? 2 teaspoons right? Im drooling just thinking of it!
The rum will be great. I think that pan size will work. It will be a little bit thicker. 🙂 raspberries would be wonderful!
would the golden bicardi Rum work for this recipe? And does this cake taste better the next day?
Yes the rum will work great and use the same amount. I like this cake best the same day but is also very good the next day. I hope you love it!
Thank you so much your recipes are amazing.
You are welcome Helen :).
Hi Natasha I am making 2 layer cake first layer white sponge cake 2 layer chocolate sponge cake,do you think it will be the same texture.
The chocolate layers always tend to be slightly drier but if you are using any kind of syrup on them, you shouldn’t notice a difference if they’re moist.
i love all your recipes and thank you for showing us them.
Thank you Karina, your comment is music to my ears :D.
Can I use 35% Whipping cream instead of heavy whipping cream? Is there a big difference? And can I freeze the roll?
Heavy whipping cream has 38% and a higher fat content will yield a stiffer frosting so I’d recommend getting the heavy whipping cream for a sturdier frosting, but I still think it would whip up if you froze your mixing bowl and whisk attachment for best results. I haven’t tried freezing the roll to be honest so I don’t know if it is freezer friendly.
Hello Natasha! Can I use rum extract instead of rum? Thanks!
Yes, but use less or it might be a little too strong 🙂
I made the roll today and followed all the directions but my roll cracked after I put the cream on and rolled it. It cracked so bad the cream came out of the huge cracks on top that no amount of powdered sugar could cover it. It did not crack when I took it out of the oven and rolled it but as I was putting it together. I checked all the instructions and took advice from the commenters but still failed. So bummed:(
Oh bummer 🙁 how long did it sit before you unrolled it? I’m wondering if maybe it became too dry? Mine had very minor little cracks which are normal but nothing major.
Ok, so I had to experiment with 3 different rolls to figure out what the problem was. I made one by your recipe and it cracked terribly, then I made one without adding the cocoa and was surprised that it was perfect but I wanted a chocolate one, so I made a third one and only added 1/2 the cocoa thats in your recipe and voala! it was PERFECT!!!! I’m guessing the cocoa dries it out more and makes it crack. The one with less cocoa actually is more pliable and delicate but not rubbery or dry. I’m just going to add less cocoa to the batter next time and add the rest of the cocoa to the cream to have the same chocolaty flavor.
Thank you so much for sharing that!! Cocoa does make a dough a little more dry. You’re awesome!
It craked when I was rolling it for the first time. I rolled it right away once I took it out of the oven. Maybe I should of baked it for longer? Haven’t done the second run yet, but I won’t give up. I made so many rolls before and never had that problem.
I’m wondering if it was maybe baked too long and dried out a little?? It’s so hard to say without being there!
Ok! Second run was a little better, but still cracked a lot! Well I don’t have another choice, will take it to the party and see what happens. Lol!
Mine had some small cracks in it and that is normal. Dust the top with lots of powdered sugar and call it “rustic” lol. Ok, maybe that’s not funny. 😉
Natasha I am being honest with you. I have cooked so much recipes from your blog and always was successful. Don’t know what went wrong this time, but while I was rolling the cake it broke into 3 pieces. I am really upset. I read all the comments and will try to do it as someone suggested rolling it with the parchment paper. I promised my sister in law that I will bring this roll for her birthday party today. Do you have an idea why it broke into 3 pieces? It wasn’t sticking to parchment at all. I will give it one more try and before I have to run to the store and get some more groceries for the ingredients.
You have to roll it pretty quickly when it comes out of the oven or it will crack. Are you having problems with it cracking with the first roll up or with the un-roll once it cools to room temp?
Dear Natasha
My heart stopped for a second when I saw the picture of this amazing cake. I always want to make a Chocolate/Vanilla Roll; infact, I have made once and it turned out so rubbery that I thought I was eating a flipflop! So, I will make this cake for sure, just because I want to lick the whisk clean – as per your instruction!!
Oh no!! A flip flop? lol. I hope You LOVE this one as much as we did!
Do you think this roll can be made into a sheet cake, two layers with cream in the middle? Will the texture work? Thank you.
Yes, it definitely will work and that would be very yummy!
The recipe looks delicious! Where can I buy meyers dark rum?
Do they sell at Walmart?
You actually have to go to a liquor store. I wish it was at Walmart. I don’t drink… I’m always so embarrased to go to the liquor store when I have to buy some for baking and sometimes they send you out the door with the bottle in a paper bag. Oy!
Natasha thanks for the recipe, I made it yesterday for father’s day and it was AMAZING! (and SO EASY!!) Here is a pic 🙂
http://instagram.com/p/anw7xuQqbR/
You are welcome Alla and thank you for the good report :).
Oh my god..I miss to eat this the time I ate it from my best friend’s sisters’ wedding!! Thank you very much for sharing the video, Natasha!! I will make it someday when I can. btw, the brown cake looks like brownie to me. Curious, what’s kind of Rum what I need??
Emily
Any kind of rum works. I used Meyers brand.
Oh just make sure and if I don’t have any kind of rum and without rum the whipped cream taste good??
Yes you can add a little vanilla for flavor 🙂
Turned Out Amazing! Thanks:)
That’s awesome! You’re welcome Lena 🙂
Natasha, you used canned cherries in light syrup for this recipe. Could you please tell me where did you find them in the store? The only thing I was able to find was canned cherries for pie filling.
Hmmm,… it should be in the canned fruit section. You probably could use the pie filling ones just try to use as little of the syrup as possible. That would be tasty. You can use any kind of fruit. Raspberries or sliced strawberries would also be great!
Turned out great!!! Tastes heavenly!!! Great recipe!!!! Thanks Natasha, you are the BEST!:))
You are welcome Lana, I’m glad you like the recipe :).
Turned out great!!! I used lots of cherries. Looks and tastes wonderful!
I’m so glad you enjoyed it!
Oh, and another thing, I was out of parchment paper one time, and only had wax paper, and I didnt feel like making trip to store for one thing, so I used wax paper and it worked great. But heres how: As soon as you take it out of oven, turn it over and peel wax paper off, then turn it back over and roll it in clean kitchen towel, and let it cool down. Saves you some parchment paper 🙂
Thanks Yuliya! I’ve used wax paper before and it does work, it just seems to stick less to the parchment paper. Thanks for writing in! 🙂
I make mine very similar. For cream, I use no rum, just 1.5 cups heavy whip cream and about 4 tablespoons powdered sugar. And I also use less sugar for dough, only half cup. Comes out very nice. My hubby doesn’t like it to sweet.
I think the rum flavor offsets the sweetness, but I’ll try your method next time! Thanks for the tip! 🙂
Really,Okay then ill give it a try. Maybe ill try with vanilla extract too 🙂 Im due August 12th with a baby girl.Will be my third. :-))
Let me know how you like it :).
This sounds sooooo good! Do you think its okay if im pregnant and eat this with rum in there? 🙂 i know its minimal in there but im just making sure..?
It tastes even better :). Roll has a very minimal amount of alcohol, use your discretion, but I know someone who was a pregnant nurse and ate it without any issues :). When is your due date?
I tried making this amazing thing:) but unfortunately when I took the biscuit out of oven read n tried to roll it right away into parchment paper it just cracked apart as a rolled, n not small cracks but huge once when I unrolled it it was like divided into 3 sections lol what did I do wrong?
Did you butter and flour the parchment paper? Also, did you make sure to use parchment paper and not wax paper?
Ohh yumm!! On my menu for Easter lunch. I hope it turns out as good as yours looks 🙂
I would love to hear your feedback Lena :).
Natasha,
If I make the cake today (Friday) to serve on Sunday – Is it going to be still ok?
Yes, it will be fine, just keep it covered in the fridge :).
Hey Natasha!
I tried this cake last week, and it was the first time I ever made a rolled cake. Very easy (with your great steps and video), and really delicious!! 🙂 Although I did not use rum in my cream, just a tsp of vanilla extract. My kids loved it too, so will definitly be making this again and again!! So thanks for another great recipe!!
It is very good with vanilla also. I’m glad you and your kiddos liked it 🙂
It’s the raspberry roulette cake. 🙂
Natasha, I made this last night and I could not taste the rum AT ALL. I doubled the amount of rum to 4 tsp, but still couldn’t taste it. I was afraid to add more so the cream wouldn’t become runny, but I’m just wondering if the rum I bought was too diluted? I don’t know much about alcohol so I’m not sure what types of rum are out there. What percentage alcohol is your rum? I believe mine was 21%.
I was surprised reading your comment until I checked my rum. I used Meyers Rum 40%! It’s a dark rum. I’ll add that to the recipe. You should be able to taste it really well with 2 tsp. Thanks for letting me know!
Natasha,
I enjoyed your video! It would be great to see a video of the raspberry cake with the cool whip. That one looks very delicious as well.
do you mean the strawberry one or raspberry pretzel jello? 🙂
I’m going to try this today, why does it say to have the sugar divided?
Let me know how it turns out Alina :), and thanks for noticing that, there is no need to have it divided, just got it fixed.
The party loved it 🙂 thanks
Made it today. Very yummy and easy to make. I also tried rolling it with the parchment paper attached and then peeling it after it cooled and it worked great! Thank you for another great recipe:)
You’re the second person to say that about the parchment paper. I will definitely try your method! 🙂
I just found out about your site, but already tried several recipes. Thank you so much. I am very happy that my friend ( who is not even russian, she is originaly from Philippines) told me about cool recipes she is trying out from your site. Thank you for all the details in the instructions. BTW, I know Alla who is married to Alex in WA, I wonder if it is the same one.
Welcome to the site Lily. Alex is her husband’s name :).
Looks good, in the video you mention about you cousin Alla in washington is it Alla Krinitsyn by any chance?
No, it’s another Alla 🙂 She’s married to my cousin Alex.
Oh, okay I tried your recipe of the roll and my kids loved it, it was all gone at one sitting. I have made rolls before but not chocolate and used a different cream. I like both of them. Thanks for the recipe.
Awesome! Thanks for letting me know your kiddos loved it 🙂
Natasha, thanks for this recipe, I’ve never made a roll cake! Will definitely try this soon! You’re so great on the video! I hope to see on the food network channel with your own show one day! God bless you!
Thank you for such a sweet comment Inna :D.
Oh wow yum, that looks absolutely divine!
Thank you Rosie 🙂
Cherries and rum is one of my most favorite combinations!
I’d say it’s my new favorite! I was happy to discover it 🙂
good job on the cake roll..:) just a little advice for you. Try not to decorate your plates with ingredients that’s not in your dish….
I know it… I didn’t have any fresh cherries on hand and it just needed some fruit 😉
Wow, this looks delicious! 🙂
Thanks Christina 🙂 It’s awesome to hear from a fellow blog-her blogger 🙂 Your site looks awesome by the way; I’ll have to do some exploring on your blog…
Wow! … yet another awesome treat. I can’t wait to make it and surely will. Do you by any chance have a recipe for kulich and cheese Paskha?
I have a recipe for kulich but I haven’t had a chance to test it yet. If it turns out amazing; I’ll definitely share it 🙂
This looks delish! I would so make it if I had rum on hand. I should have watched the video earlier today when I was looking at what ingredients I need for your spartak cake. Looks like a trip to the liquor store is needed!
You could make it with just 1 tsp of vanilla if you don’t have rum, but it’s so so delicious with rum 🙂
Definatly going to try this! I dont like to bake at all, but every recipe iv tried off your site it comes out awesome! Thank you for the video, you are too funny!! Ill let you know how it goes!
You are welcome Irina :).
Can I skip the rum? Or use something else in its place?
Nice video!
you can try not removing the prachment paper when you roll it into a roll (to retain shape), this might prevent the cracks. Just remove the parchment after the cake has cooled, rolled up.
I’ll have to try that next time! Thank you so much for the great tip!
I was going to say the same thing, roll with the parchment as is and not add extra parchment paper on top to roll, then when you unroll, after it cools off, peel the parchement as you go. Works great and you save parchment
Thanks Laura. I’ll definitely try that next time! 🙂 I love learning from you all!
Hi, Natasha. Congratulations on this new addition to your blog!
Great video! Thanks for sharing!
Thanks Rimma! I just hope we get faster at posting videos with time 🙂
This looks really good! Going to try making it this weekend 🙂
Let me know what you think of the cake.
Great video , u funny lady!
Thanks Sveta 🙂
Oh my goodness, just what I needed 🙂 can’t wait to try it.
Since I’m not a big fan of cherries, I think I may add rasberry to mine .
Thanks for sharring the recipe/video.
You can use any fruit you like, I just had canned cherries on hand
🙂
Made this today (with rasberries), it was delicious. My family wants me to try it with cherries next time as well 🙂
I’m glad you like the recipe :).
Good job, Natasha!
Thank you 🙂
Oh, yes please… I need a piece now, a perfect addition to my morning coffee:) Great job Natasha!!! Love the video:)
I better go get my morning coffee; and breakfast; that would be good too 🙂 I’m a little late on both (11:00am!)
Great video, your too funny! But, it makes me feel confident in making this recipe without it failing. Thanks!!!
Thanks Inna; I was hoping videos would have that affect; building confidence that is 😉
So in the video, you don’t separate your eggs, but in the ingredients, it states to separate.. A little confused?
I fixed the ingredient list; not sure what I was thinking there. Do not separate your eggs 🙂 Thanks for pointing that out! You are awesome!
Hehe.. Thank you!
I take it you enjoyed it? 🙂