This is spectacular. I pretty much followed the recipe except I used a combination of sugar and Splenda to cut down the sugar (it baked up just fine, you don't bake it very long). I also (oops!) used too much cool whip so it came out a little, uh, stuffed, which I don't think the author intended. Tip: unroll the cooled cake (make sure it's cooled or it could crack) onto a large piece of plastic wrap or wax paper for easier rolling and storage. The only problem I had was that the nutmeg was too strong, making the cake a little bitter. I think it was my nutmeg, not the recipe, but next time I'll use mace.