3/4 c. all-purpose flour
1/2 c. cocoa
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. sugar
1/3 c. water
1 tsp. vanilla
1 c. all-purpose flour
Confectioners' sugar

Heat oven to 375 degrees. Line pan 15 1/2 x 10 1/2 x 1 with waxed paper and grease well.

Sift dry ingredients. Beat eggs 5 minutes until very thick and lemon colored. Pour into large mixing bowl. Gradually add flour mixture. Beat until smooth. Pour into pan; spread to corners. Pat bottom. Bake 12-15 minutes, until wooden toothpick comes out clean.

Spread clean dish towel (linen calendars work well) flat. Sprinkle liberally with confectioners' sugar. Invert pan on towel. Peel off paper. Trim hard corners, if necessary. Roll, tuck towel ends in. Cool completely. Unroll only as much as necessary to fill with whipped cream. Chill.