Serve on February 12.

JELLY ROLL:

3 eggs
1 c. sugar
1/3 c. water
1 tsp. vanilla
3/4 c. flour
1/4 c. cocoa
1/4 tsp. salt
1 tsp. baking powder

FILLING:

3/4 c. butter
3/4 c. confectioners' sugar
3/4 c. marshmallow
1 tbsp. milk
1/2 tsp. vanilla

Beat filling ingredients until creamy.

TOPPING:

2 squares unsweetened chocolate, melted
3 tbsp. butter
1 c. confectioners' sugar
3/4 tsp. sugar
2 tbsp. hot water

Heat oven to 375 degrees. Line 15x10x1 inch pan with foil or brown paper; grease generously. Beat eggs in small bowl 5 minutes until thick. Put eggs in large bowl. Beat in sugar gradually. Beat in water and vanilla on low speed. Add flour, baking powder, and salt gradually just until smooth. Bake 12-15 minutes. Invert on towel sprinkled with powdered sugar. Remove foil.

Roll cake and towel from narrow end. Cool, unroll, fill with creamy filling. Re-roll carefully. Spread melted topping allowing to drizzle down sides. Score topping with tines of fork to resemble tree bark.