1 c. cake flour
3/4 c. all-purpose flour
1/2 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla

Line a jelly roll pan (15 x 10 x 1 inch) with greased waxed paper. Stir flour, cocoa, baking powder and salt; set aside. In small bowl beat eggs about 5 minutes or until thick and lemon colored. Pour eggs into a large bowl. Gradually beat in the granulated sugar. On low speed, blend in water and vanilla. Gradually add flour mixture and beat until batter is smooth. Pour into pan, spread to corners. Bake for 12 to 15 minutes at 375 degrees. Invert pan onto a confectioner sugar sprinkled towel. Remove waxed paper and roll cake from the narrow end into the towel.

FILLING:

5 tbsp. flour
1 c. milk
1 stick butter
1/2 c. Crisco
1 c. granulated sugar

Mix together 5 tablespoons of flour and 1 cup milk; cook until thick. Cool. In a small bowl, put 1 stick of butter and Crisco and 1 cup granulated sugar. Beat until creamy then add to to cooled flour mixture; beat well. Spread on unrolled cake and reroll. Cut in slices and serve.