4 eggs, separated
1/2 c. sugar
1 tsp. vanilla
1/3 c. sugar
1/3 c. cocoa
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 c. water
1 c. chilled whipping cream
1/4 c. confectioners' sugar
1/4 c. finely crushed peppermint candy

GLAZE:

2 tbsp. butter
2 tbsp. cocoa
2 tbsp. water
1 c. confectioners' sugar
1/2 tsp. vanilla

Line 15 1/2 x 10 1/2 x 1 inch pan with foil; grease generously. In large mixer bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.

In small bowl, beat yolks and vanilla on high speed 3 minutes; gradually add 1/3 cup sugar. Continue beating 2 more minutes.

Combine dry ingredients; add to yolk mixture alternately with water on low, beating just until smooth. Gradually fold chocolate mixture into whites; spread evenly in pan. Bake at 375 degrees for 12 minutes or until top springs back when touched.

Immediately loosen cake, invert on towel sprinkled with confectioners' sugar. Remove foil. Roll cake in towel starting from narrow end; cool on wire rack. In small bowl, beat cream until slightly thickened. Add confectioners' sugar, and peppermint candy; beat until stiff. Unroll cake; remove towel. Spread with filling; re-roll cake. Melt butter, add cocoa and water. Stir until smooth. Blend in confectioners' sugar and vanilla. Glaze cake and chill. 10-12 servings.