5 eggs, separated
1/2 c. sugar
3 tbsp. cocoa
1/2 c. sifted cake flour
1/2 tsp. salt
Powdered sugar
Mocha Butter Cream
Whipped Cream Filling

Preheat oven to 375 degrees. Grease jelly roll pan; line with waxed paper and grease paper. Beat egg whites until stiff peaks form; set aside. Beat egg yolks until lemon colored. Add sugar and cocoa gradually; beat until thick. Blend in flour and salt. Fold egg yolk mixture into beaten egg whites carefully. Pour batter into prepared pan; spread evenly. Bake 15 minutes or until done. Loosen cake edges immediately; turn out onto dish towel sprinkled with powdered sugar.

Roll up cake from narrow end. Cool. Unroll cake; spread with about 1/3 cup Mocha Butter Cream. Spread with Whipped Cream Filling; reroll. Frost roll with remaining Mocha Butter Cream. Make bark-like appearance with spatula or fork tines. Refrigerate 24 hours before serving. Let cake set at room temperature 30 minutes before slicing.

MOCHA BUTTER CREAM:

3/4 c. butter
3/4 c. sifted powdered sugar
1 tbsp. cocoa
1 tbsp. instant coffee
2 egg yolks

Cream butter, sugar, cocoa and coffee together until fluffy. Beat in egg yolks. Spread while soft.

WHIPPED CREAM FILLING:

1 c. cream, whipped
1/4 c. sugar

Combine all ingredients.