4 eggs, separated
1/2 c. sugar
1 tsp. vanilla
1/3 c. sugar
1/3 c. cocoa
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 c. water

Line a jelly roll pan with foil; generously grease foil.

Beat egg whites until foamy; gradually add 1/2 cup sugar. Beat until stiff peaks form. Set aside.

Beat egg yolks with vanilla on high speed about 3 minutes; gradually add 1/3 cup sugar, beating 2 more minutes.

Combine dry ingredients; add to yolk mixture alternately with water. Fold chocolate mixture into egg whites. Spread evenly in pan.

Bake at 375°F for 12-15 minutes. Immediately invert onto towel, sprinkle with confectioners' sugar. Carefully peel off foil. Roll cake in towel. Place on rack to cool.

Prepare Peppermint Filling. Unroll cake; remove towel. Spread with filling; reroll cake. Glaze with Chocolate Glaze and chill.

PEPPERMINT FILLING:

1 c. heavy whipping cream
1/4 c. confectioners' sugar
1/4 c. peppermint candy, finely crushed -OR-
1/2 tsp. mint extract
red food coloring

Beat heavy whipping cream until slightly thickened. Add confectioners' sugar and finely crushed peppermint candy OR mint extract, and a few drops red food coloring. Beat until stiff.

CHOCOLATE GLAZE:

2 tbsp. butter
2 tbsp. Hershey's cocoa
2 tbsp. water
1 c. confectioners' sugar
1/2 tsp. vanilla

Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat; cool slightly. (Cool completely for a thicker, frosting-type topping). Blend in confectioners sugar and vanilla.