Instructions: 1. Sift 1/2 cup sugar with flour, cocoa, and salt; fold into yolks till blended; add vanilla.

2. Beat egg whites and cream of tartar till stiff but not dry. Gradually beat in 1/2 cup sugar.

3. Carefully fold yolk mixture into whites. Line bottom and sides of 151/2 x 101/2 x 1-inch pan with waxed paper; grease paper lightly.

4. Spread batter evenly in pan. Bake in slow oven (325=9A) about 25 minutes. Cool 5 minutes; turn onto towel sprinkled with sifted confectioners sugar. Peel off paper. Cool to lukewarm. Trim side crusts.

Roll cake with towel. Cool. Unroll; spread with filling or whipped cream.

Roll again.

Ice-cream Roll: Mix, bake, and cool Chocolate Roll-up. Stir 1 qt pink peppermint ice cream just to soften; (I use vanilla ice cream) gently spread on cake. Roll up. Wrap in waxed paper; freeze. Remove waxed paper, spread with Chocolate Glaze; dot with walnuts (optional). Serve at once or freeze till serving time.

Yield: 12 servings.

Chocolate Glaze: In small saucepan combine semisweet chocolate pieces and evaporated milk. Cook and stir over low heat till blended and mixture comes to a boil. Lower heat; cook gently and stir 3 to 5 minutes till thick. Cool, stirring occasionally.

/DESSERTS

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