1 1/4 c. sifted confectioners' sugar
1/4 c. plus 1 tbsp. sifted flour
1/2 tsp. salt
5 tbsp. cocoa
6 eggs, separated
1/4 tsp. cream of tartar
1 1/4 tsp. vanilla
1 tbsp. water
1 c. heavy cream, whipped
Granulated sugar
8 to 12 marshmallows, cut up
1 square unsweetened chocolate
2 c. confectioners' sugar
Light cream
1/4 c. finely chopped pecans

Sift 1 1/4 cup confectioners' sugar, flour, salt and cocoa together 3 times. Beat egg whites with cream of tartar until stiff. Beat egg yolks until thick and lemon colored. Beat in vanilla and water. Add sifted dry ingredients and beat into egg yolks until well blended. Fold in beaten egg whites.

Bake in greased, paper lined jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in moderate oven (375 degrees) 15 to 20 minutes. Lightly dust clean dish towel with confectioners' sugar; loosen cake around edges with spatula. Invert on towel. Lift off pan and carefully peel off paper. With a sharp knife, cut off cakes crisp edges. Roll up cake gently, from narrow end by folding edge of cake over and then tucking it in. Continue rolling cake, lifting towel higher with one hand as you guide the rolling with the other hand, rolling the towel in the cake (to prevent cake sticking). Let cake cool on rack (wrap tightly in towel to hold it in shape).

Unroll cake on towel; spread with whipped cream, sweetened to taste with granulated sugar (about 2 tablespoons) and with the marshmallows added. Roll like jelly roll.

For frosting, melt chocolate; add 2 cups confectioners' sugar with enough light cream to make it spreadable. Spread over cake and immediately sprinkle with chopped nuts. Refrigerate until dessert time. Makes 8 to 10 servings.