Instructions: Preheat oven to 375 ; line a 15x10" jelly-roll pan with aluminum foil, extending foil 1" over ends of pan. Generously grease foil. Mix egg whites on high speed to soft peaks. Gradually beat in 1/2 cup sugar, beating until stiff but not dry. In small mixter bowl on medium speed, beat egg yolks and vanilla 3 minutes, gradually beat in remaining 1/3 cup sugar. Beat 2 more minutes. Combine flour, cocoa, baking powder and soda and salt and add alternately with water to egg yolk mixture, just until smooth. Gradually fold in chocolate mixture into egg whites. Spread evenly into prepared pan.

Bake 12 minutes or until top springs back when lightly touched. Immediately turn cake onto towel generously sprinkled with confectioners sugar. Peel off foil; beginning at narow end, rull up cake with towel, jelly-roll fashion. Cool thoroughly. Unroll cake remove towel; spread with peppermint filling and top with chocolate glaze.

PEPPERMINT FILLING: In small mixer bowl beat whipping cream to soft peaks.

Add powdered sugar, crushed hard peppermint candies or peppermint extract and red food coloring, if desired. Beat until stiff.

CHOCOLATE GLAZE: In small saucepan over low heat, melt margarine; add unsweetened cocoa and water, stirring until smooth. Do not boil. Remove from heat, beat in powdered sugar and vanilla until smooth. Cool.

Makes
about 1/2 cup.

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