3 eggs, separated
Sugar
1/2 c. all-purpose flour
1/3 c. cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. water
1 tsp. vanilla extract
2 c. Cool Whip
3 c. drained strawberries

Line a 15 x 10 x 1 inch jelly roll pan with aluminum foil; grease foil generously. In small bowl of mixer beat egg yolks about 3 minutes on high speed. Gradually add 1/2 cup sugar. Continue beating for 2 minutes. In small bowl, combine flour, cocoa, 1/3 cup sugar, baking soda, and salt; add alternately with water and 1 teaspoon vanilla to egg yolk mixture, stirring just until batter is smooth. Beat egg whites until foamy; add 1 tablespoon sugar and beat until peaks form. Carefully fold beaten egg whites into batter; spread evenly into prepared pan. Bake in preheated 375 degree oven 15 to 18 minutes or until top of cake springs back when touched lightly with finger. Invert onto slightly dampened towel; carefully remove foil. Starting from narrow end, immediately roll cake and towel together jelly roll fashion. Let stand 1 minute. Unroll and remove towel; reroll cake. Cool completely on wire rack. When cool, spread a mixture of Cool Whip and well drained strawberries and roll into a jelly roll. Use the remaining spread as an icing. Serves 10.