5 eggs, separated
1/2 tsp. cream of tartar
1 c. sugar
1/4 c. sifted flour
3 tbsp. cocoa
1/4 tsp. salt
1 tsp. vanilla
1 quart of coffee or vanilla ice cream
1 sq. unsweetened chocolate
1 tbsp. butter
1 c. confectioners sugar
2 tbsp. boiling water

Beat egg whites and cream of tartar till stiff but not dry. Gradually beat in 1/2 c. sugar. Beat egg yolks till thick and lemon color. Sift remaining 1/2 c. sugar with flour, cocoa and salt two times; fold into yolk till blended, add vanilla. Carefully fold yolk mixture into beaten egg whites.

Line bottom and sides of greased jelly roll pan with wax paper. Grease paper slightly and sprinkle with flour. Spread evenly in pan.

Bake at 325°F for 25 minutes. Cool five minutes; turn out onto towel sprinkled with sifted confectioners sugar. Peel off paper. Trim crusts. Roll up cake with the towel. Cool thoroughly. When cool, unroll and spread with 1 quart of softened coffee or vanilla ice cream. Roll up (without towel) and position on serving plate, cover and place in freezer until ready to serve.

Make the fudge sauce by melting together over hot water the unsweetened chocolate and butter. Remove from hot water, blend in confectioners sugar and boiling water. Beat only till smooth but not stiff. Pour over chocolate roll. If it hardens too soon, place again over boiling water and add a drop or two of water until desired consistency. Can also be served with vanilla sauce and whipped cream.