CAKE:

3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
3/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. cocoa

FILLING:

1/4 c. Crisco
1/4 c. butter
1/2 c. confectioners' sugar
1/2 tsp. vanilla
About 4 tbsp. marshmallow fluff

Preheat oven to 375 degrees. Line jelly roll pan 15 1/2 x 10 1/2 x 1 inch with waxed paper or foil. Grease generously. Beat eggs in small bowl on high speed until thick, about 5 minutes. Pour into larger bowl. Add sugar gradually. Beat in water and vanilla on low. Add flour, cocoa, salt and baking powder gradually. Beat just until smooth. Pour into pan. Bake 12 to 15 minutes.

Immediately remove cake, invert onto towel that was sprinkled with powdered sugar. Remove foil. Trim stiff edges if needed. Roll cake up with towel. Cool on cake rack, 30 minutes or more. Unroll cake and spread with filling.

FILLING: Cream all ingredients, beginning with first 3 then add vanilla and marshmallow. Beat until smooth. Spread on chocolate Swiss roll, then roll up. Cake can be sprinkled with confectioners' sugar.