2 tbsp. confectioners' sugar
4 eggs, separated
1/2 c. plus 1/3 c. sugar
1 tsp. vanilla
1/3 c. unsweetened cocoa
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 c. water

FILLING:

1 (8 oz.) container whipped cream
6 tbsp. finely crushed peppermint candies, divided

Preheat oven to 375 degrees. Beat egg whites until foamy. Gradually beat in 1/2 cup sugar until stiff. In another bowl beat egg yolks and vanilla until thick and lemon colored. Add 1/3 cup sugar and beat 2 minutes. Fold remaining ingredients into yolk mixture. Fold yolk mixture into egg whites. Line a 15 x 10 x 1 inch jelly roll pan with foil; grease foil. Sprinkle kitchen towel with 2 tablespoons confectioners' sugar. Turn batter into pan, spreading evenly. Bake 12 to 15 minutes or until cake springs back when lightly touched. Immediately invert pan onto prepared kitchen towel. Remove pan, carefully peel off foil. Roll up cake and towel jelly roll fashion. Cool 30 minutes. Unroll and cover cake with whipped topping. Sprinkle with 4 tablespoons crushed peppermint candies. Reroll cake taking towel off as you roll. Place seam side down on platter. Top with glaze.

GLAZE:

2 tbsp. butter
2 tbsp. unsweetened cocoa
2 tbsp. water
1 c. confectioners' sugar
1/2 tsp. vanilla

In small saucepan melt butter over low heat. Add cocoa and water stirring constantly until thick. Remove from heat. Cool slightly. Stir in the confectioners' sugar and vanilla. Spread glaze over roll. Sprinkle with remaining 2 tablespoons peppermint candies and chill.