5 eggs, separated
2/3 c. sugar
3 tbsp. cocoa powder
2 tbsp. flour
1 tub milk chocolate frosting
1 tbsp. instant coffee powder
1 c. heavy cream, whipped

Grease a 15 x 10 x 1-inch jelly roll pan. Line bottom with wax paper. Grease and flour paper. Preheat oven to 350 degrees.

Beat egg yolks in large bowl until fluffy. Gradually beat in sugar. Beat in cocoa and flour at low speed. Beat egg whites until stiff. Fold into batter. Spoon evenly into pan.

Bake for 15 minutes. Turn onto a towel sprinkled with confectionery sugar. Roll up cake and towel together. Spread 3 tablespoons frosting mixed with coffee over cake. Spread with whipped cream. Reroll. Frost with remaining chocolate frosting. Draw fork down for log effect.