Instructions: Preheat oven to 375F. Grease a jelly-roll pan and line with waxed paper cut 1/2" smaller than the pan. Grease the paper.

In a large bowl, beat eggs until thick and lemon colored. Beat in the sugar, 1 tablespoon at a time, until thick. Stir in the water and vanilla.

Sift together the cake flour, cocoa, baking powder, and salt. Fold this flour mixture into the egg mixture. Spread evenly in the prepared pan. Bake until the center springs back, about 12 to 15 minutes. With a sharp knife, cut around the cake 1/4" from the edge of the pan. Invert the pan onto a clean towel dusted with confectioners sugar; pull off the paper. Starting at the long side, roll up the cake jelly-roll fashion. Wrap in the towel and cool completely on a wire rack.

Combine all filling ingredients and beat until stiff. To make the frosting, melt together the butter and chocolate in a saucepan. Cool slightly. In a large bowl, combine the confectioners sugar, milk, and vanilla. Add the chocolate mixture and beat until smooth.

Unroll the cake carefully and spread with filling. Reroll. Spread the cake with frosting. Using fork tines, make a design resembling bark. Chill until serving time.

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