4 eggs, separated
1/2 c. sugar
1/2 c. unsifted all-purpose flour
1/3 c. unsweetened cocoa
1/4 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. water
1 tsp. vanilla
1 tsp. vanilla
1 tbsp. sugar

Line a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with aluminum foil, generously grease foil. Beat egg yolks 2 minutes on medium speed. Gradually add 1/2 cup sugar. Continue beating 2 minutes.

Combine flour, cocoa, 1/4 cup sugar, baking soda and salt, add alternately with water on low speed just until batter is smooth. Add vanilla. Set aside.

Beat egg whites until foamy, add 1 tablespoon sugar and beat until stiff peaks form. Spread batter evenly into prepared pan. Bake at 375 degrees for 14 to 16 minutes or until top springs back when touched lightly.

Invert onto towel sprinkled with confectioners' sugar. Carefully remove foil. Immediately roll cake in towel starting from narrow end. Place on wire rack to cool completely.

Prepare rum cream filling. Unroll cake, remove towel. Spread with filling, reroll and place on serving tray. Prepare chocolate frosting, frost cake creating bark-like texture with spatula. Garnish with candied cherries and holly leaves, refrigerate. Makes enough cake to serve between 8 to 10 people.

RUM CREAM FILLING:

1 tsp. unflavored gelatin
1 tbsp. cold water
2 tbsp. boiling water
1 c. heavy cream
1/4 c. confectioners' sugar
2 tbsp. rum or 1/2 tsp. rum extract

Sprinkle gelatin onto cold water in small dish, allow to soften. Add boiling water, stir until gelatin is dissolved. Beat heavy cream with confectioners' sugar until stiff peaks form, blend in rum or rum extract. Gradually add gelatin mixture, beating until well blended. Chill 10 to 15 minutes or until the filling begins to set.

CHOCOLATE FROSTING:

6 tbsp. softened butter
1/2 c. unsweetened cocoa
2 2/3 c. confectioners' sugar
4 to 5 tbsp. milktsp. vanilla

Cream butter until softened in small mixer bowl, add cocoa; blend well. Gradually add confectioners' sugar alternately with milk and vanilla. Beat until the frosting is of spreading consistency.