3/4 c. flour
1/4 c. cocoa
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
1 (8 oz.) container non-dairy whipped topping
1 (16 oz.) container ready-to-spread chocolate frosting

Heat oven to 375 degrees. Line 15x10x1 inch pan with waxed paper; grease. Stir together flour, cocoa, baking powder and salt. Set aside.

In mixer bowl, beat eggs 5 minutes. Gradually add sugar. On low speed, blend in water and vanilla. Slowly add flour mixture. Beat just until smooth. Bake 12 to 15 minutes.

Loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar. Remove waxed paper. While cake is hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake; remove towel.

Spread whipped topping over the cake. Roll up; frost with chocolate frosting. Use prongs of a fork to simulate the bark of a log. Trim with a cluster of maraschino cherries and holly leaves.