CAKE:

1/4 c. cocoa
2 tbsp. flour
6 eggs
1 1/4 c. confectioners' sugar
1 1/2 tsp. vanilla
About 1/4 c. granulated sugar

CREAM FILLING:

1 c. heavy cream, unwhipped
2 tbsp. confectioners' sugar

CHOCOLATE GLAZE:

5 sq. (5 oz.) semi-sweet chocolate
1/3 c. water

Grease 15 x 10 x 1 inch jelly roll pan, line with wax paper, extending paper at short ends. Grease paper; set pan aside. Stir together cocoa and flour until well blended; set aside.

In large mixing bowl, beat eggs at high speed until very light and frothy, about 5 minutes. Gradually beat in confectioners' sugar and beat until very fluffy and lemon-colored, about 5 minutes. Fold cocoa mixture and vanilla into egg mixture until well blended.

Pour batter into prepared pan and spread evenly. Bake in preheated 350 degree oven 20 minutes or until pick inserted in center comes out clean. Cool in pan on rack 5 minutes. Loosen edges of cake with thin-bladed spatula. Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel. Peel off paper. Starting at short end, roll up cake and towel as for jelly roll. Cool on rack. Unroll. Spread cake with cream filling. Reroll without towel. Place on platter. Frost with thin chocolate glaze. Chill several hours or overnight.