CAKE:

4 lg. eggs
1 1/3 c. sugar
1 1/2 c. water
1 tsp. vanilla
1 1/3 c. flour
1 1/4 tsp. salt

FROSTING:

3 tbsp. cornstarch
3/4 c. sugar
1 square unsweetened chocolate or 2 tbsp. cocoa
3/4 c. boiling water
1 1/2 tsp. butter
1/2 tsp. vanilla
Dash of salt

Beat eggs until light and fluffy. Add sugar, beat well. Add water and blend in dry ingredients all at once. Pour into 15 1/2 x 10 1/2 inch pan. Bake at 375 degrees for 25-30 minutes. Line the pan with wax paper so it can be easily removed. While still hot, roll in towel sprinkled with cornstarch or powdered sugar. Leave it rolled up until cooled. Then spread with frosting.

FROSTING: Mix sugar and cornstarch, add chocolate and salt. Then add boiling water and cook mixture until it thickens. Remove from heat and add the vanilla and butter. Unroll the cake and spread frosting while it is still hot. Will stay soft and smooth and glossy.