6 eggs, separated
1/2 c. cocoa
1 c. + 2 tbsp. powdered sugar
1 pt. heavy cream

CHOCOLATE GLAZE:

1 1/2 c. sugar
1 c. cocoa
1/2 c. milk
1/4 c. shortening

Preheat oven to 375 degrees. Line an 11" x 14" jelly roll pan with waxed paper. Grease the paper. Sift 1/2 of sugar and cocoa into egg yolks. Beat until blended. Beat egg whites until they hold soft peaks. Slowly add 1/2 the powdered sugar, while continuing to beat until the whites are stiff. Gently fold egg white mixture into cocoa mixture. Spread evenly over waxed paper. Bake 5 minutes, or until mixture has a cake-like consistency. Do not over bake or it will be difficult to roll.

When cool, place a sheet of waxed paper and a cookie sheet over the chocolate cake. Invert onto cookie sheet and peel off the waxed paper liner. Whip cream with 2 tablespoons of powdered sugar, until stiff. Spread over cake, leaving a 1" border at the short end. Roll from the opposite end, using the waxed paper to help start rolling. May be made a day or two ahead at this point. Prepare glaze.

Over medium heat, dissolve sugar in milk. Add cocoa, stirring until smooth. Remove from heat. Add shortening (may also add 1 teaspoon vanilla) and stir until glaze is lukewarm, smooth and thick enough to leave a track when drizzled back into the chocolate mixture. Pour glaze along the top of log allowing it to drizzle down the sides. When dry, sift powdered sugar on top.

To make meringue mushrooms for decoration, beat egg white with a pinch of cream of tartar and a pinch of salt, until almost stiff. Add 1 tablespoon sugar and beat until stiff. Drop by teaspoon onto waxed paper by slightly rounding and flattening. Make stem by piping "one" on top. Bake at 250 degrees for about 1/2 hour or until slightly brown. Remove carefully when cooled. Arrange around cake.