1/2 c. sugar
3 tbsp. cocoa
5 egg whites
1/2 c. sugar
1 tsp. vanilla
1/4 c. sifted flour
1/4 tsp. salt
1/2 tsp. cream of tartar
5 egg yolks
1/2 pt. whipping cream, whipped

Sift together twice: sugar, flour, cocoa, and salt. Beat egg whites and cream of tartar until stiff, but not dry. Add 1/2 cup sugar gradually, beating constantly. Beat egg yolks until thick and lemon color; add vanilla, mix well. Fold dry ingredients into yolk mixture.

Fold yolk batter into white mixture. Spread batter evenly in greased and floured 15 1/2 x 10 1/2 x 1 inch pan. Bake at 325 degrees for about 25 minutes. Loosen edge immediately turn cake out onto towel sprinkled with powdered sugar. Roll cake along with towel; cool. Unroll, spread whipped cream over cake and roll again. Spread with hot chocolate gloss; garnish with toasted sliced almonds. Chill. Serves 8-10. White icing may be used instead of whipped cream.

WHITE ICING:

3 tbsp. flour
1 stick butter
1 c. sugar
2/3 c. milk
1/2 c. shortening

In a saucepan mix flour and milk; cook making a white sauce. Cool. Beat the butter, shortening, and sugar together well or until fluffy. Add the white sauce and mix well. Spread over cake, instead of whipped cream.

CHOCOLATE GLOSS:

1/2 c. sugar
1 (1 oz.) unsweetened chocolate
Dash of salt
1 1/2 tbsp. cornstarch
1/2 c. water

In a saucepan, mix sugar and cornstarch, add chocolate, water, and salt. Mix well, cook and stir until thickened. Remove from heat. Add 1 1/2 tablespoons butter and 1/2 teaspoon vanilla. While hot, spread over rolled cake; garnish with almonds.