CHOCOLATE  GLOSS

   Ingredients :
   1/2 c. sugar
   1 1/2 tbsp. cornstarch
   1 oz. square unsweetened chocolate
   Dash of salt
   1 1/2 tbsp. butter or margarine
   1/2 tsp. vanilla

   Preparation :
     Combine sugar and cornstarch; add chocolate, salt and 1/2 cup
   water.  Cook and stir until thickened and bubbly and chocolate
   melts.  Remove from heat; add butter and vanilla.  While hot, frost
   rolled cake. 
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   CAKE  ROLL

   Ingredients :
   3 eggs
   1 c. sugar
   1/4 c. cold water
   3/4 c. flour
   1 tsp. vanilla
   3/4 tbsp. baking powder
   1/2 tsp. salt
  FILLING:
   1/2 c. cold evaporated milk
   2/3 c. shortening
   1/2 c. sugar
   1/4 tsp. salt
   1 tsp. vanilla

   Preparation :
     Beat eggs until fluffy.  Add sugar gradually and beat.  Add water
   and vanilla.  Then add dry ingredients.  Pour batter in a 12 x 8
   inch jelly roll pan lined with waxed paper.  Bake at 375 degrees for
   12 minutes.  Immediately turn out on a T-towel sprinkled with
   powdered sugar and roll into a roll.  Combine all ingredients and
   beat 5 minutes.  Unroll cake roll and frost with filling.  Reroll. 
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   CHOCOLATE  CAKE  ROLL

   Ingredients :
   1/2 c. all-purpose flour
   1/4 c. unsweetened cocoa
   3/4 tsp. baking powder
   1/4 tsp. salt
   4 eggs, separated
   1 tbsp. cold water
   1/2 c. + 1/3 c. granulated sugar
   1/2 tsp. vanilla extract
   Confectioners' sugar (about 1/3 c.)

   Preparation :
      Grease and flour a 15 1/2" x 10 1/2" x 1" jelly roll pan.
   Preheat oven to 350 degrees.  Sift together first 4 ingredients.  In
   large mixer bowl combine egg whites and water.  Beat on high speed
   until frothy.  Gradually beat in 1/2 cup sugar; continue beating
   until stiff and glossy.  In small mixer bowl beat egg yolks until
   thickened, 3 minutes.  Gradually beat in 1/3 cup sugar.  Add vanilla
   and beat 2 minutes longer.  Fold into egg whites then fold in dry
   ingredients just until blended.  Don't overmix. Spread batter evenly
   in pan.  Bake 12 to 15 minutes, until lightly browned and center
   springs back when lightly touched with finger.  Meanwhile, sprinkle
   a dish towel or 24"x13" reusable wipe with confectioners' sugar.
   turn cake out onto towel.  Cake may be rolled from long or short end
   depending on filling.  (See recipes below for direction.)  While
   cake is hot, roll up cake and towel together.  Let stand 1 minute;
   unroll to allow steam to escape, then re-roll with towel and let
   cool on wire rack.  Unroll and spread with filling to within 1/2" of
   edges.  Re-roll (no towel this time).  Trim off ends.  Makes 1 cake
   roll.