3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. water
1 tsp. vanilla extract
3 squares melted unsweetened chocolate
3/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
2/3 c. mint jelly
confectioners' sugar
bar of chocolate (for chocolate curls - optional)
Cool Whip (plain or chocolate)

In small bowl, beat eggs 5 minutes until very thick and lemon colored. Pour eggs into larger bowl and add sugar gradually. Beat in sugar. On low speed, blend in water, vanilla extract and melted chocolate. Gradually add flour, baking powder and salt. Beat until batter is smooth. Pour into lined jelly roll pan with aluminum foil or waxed paper greased well, spreading batter into corners.

Bake in a 350°F oven for 12 to 15 minutes.

Loosen cake from edges of pan and invert on towel sprinkled with confectioners' sugar, carefully remove foil. Trim off stiff edges, if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack 10 minutes.

Unroll cake and remove towel; beat jelly with fork to soften. Spread jelly on cake. Spread thin layer of Cool Whip and carefully roll cake up. Sprinkle top with confectioners' sugar and chocolate curls or chocolate jimmies.

To make chocolate curls, use a vegetable peeler to cut strips off a bar of chocolate.