3/4 tsp. baking powder
1/4 tsp. salt
4 eggs, room temperature
3/4 c. sugar
3/4 c. plain flour
1/4 c. cocoa
1 tsp. vanilla extract
3 tbsp. powdered sugar
2 c. sweetened whipped cream
3 (1 oz.) sq. unsweetened chocolate
1/4 c. butter
1 tbsp. instant coffee
Dash of salt
1/3 c. boiling water
2 1/2 c. powdered sugar
Candied cherries

Grease 15 x 10 x 1 inch pan, line with wax paper and grease lightly. Set aside.

Combine baking powder, 1/4 teaspoon salt and eggs in mixing bowl, beat at medium speed. Add sugar gradually, beating until thick and light colored. Fold in flour, cocoa and vanilla. Spread mixture evenly into prepared pan. Bake at 400 degrees for 13 minutes until surface springs back.

Sift 3 tablespoons powdered sugar in 15 x 10 inch rectangle on linen towel. Turn cake out on sugar; remove wax paper. Trim crisp edges. Starting with the short roll cake and towel, jelly roll fashion. Cool thoroughly. Unroll spread cake with whipped cream. Reroll. Chill.

Melt chocolate in top of double boiler, blend in butter, coffee, salt and boiling water, stirring until smooth. Cool to lukewarm. Stir in about 2 1/2 cups powdered sugar to make spreading consistency. Spread frosting evenly over cake. Mark with tines of a fork to resemble bark of a tree. Decorate with candied cherries. Refrigerate until serving time.