1 1/4 c. sifted powdered sugar
1/4 & 1 tbsp. sifted flour
1/2 tsp. salt
5 tbsp. cocoa

Sift above ingredients together.

6 eggs, separated
1/4 tsp. cream of tartar (added to the whites)

Beat egg whites and cream of tartar until stiff. Add 1 1/4 teaspoons of vanilla and 1 tablespoon water to egg yolks and beat. Add the dry ingredients to egg yolk mixture and mix until well blended. Fold in the beaten egg whites. Bake in a well greased jelly roll pan (cookie sheet with 1 inch side). Bake at 375 degrees for 15-20 minutes. Dust a clean dish towel with powdered sugar, loosen the edges of the jelly roll from the pan with a spatula and cut off the crisp edges with a sharp knife. Invert the jelly roll onto the towel and roll up the cake into a roll. Wrap it tightly in the towel and keep it rolled. Let it cool.

FILLING:

1 cup whipping cream, whipped with vanilla and sugar added to taste. Add a can of pitted, dark, sweet, bring cherries (drained). Other fruit may be substituted for the cherries. Unroll the cake and spread the whipped cream and fruit mixture over the surface and roll up again.

FROSTING:

1 sq. unsweetened chocolate
2 c. powdered sugar
Light cream

Melt chocolate and add sugar with enough cream to make it spreadable. Spread on the log and sprinkle the top with chopped nuts. Refrigerate.