FOR THE CAKE:
3 1/4 cups sifted confectioner's sugar, divided use
1/4 cup plus 1 tablespoon sifted flour, divided use
1/2 teaspoon salt
5 tablespoons unsweetened cocoa powder
6 eggs, separated
1/4 teaspoon cream of tartar
1 1/4 teaspoons vanilla
1 tablespoon water

FOR THE FILLING:
1 cup heavy cream
2 tablespoons sugar
12 marshmallows, cut up
FOR THE FROSTING:
1 ounce unsweetened chocolate, melted and cooled
light cream (as needed)
1/4 cup chopped pecans (for garnish)

TO MAKE THE CAKE:
Preheat oven to 375 degrees F. Grease a 15x10x1 inch jelly roll pan and line with wax paper.

Sift together 1 1/4 cup confectioner's sugar, flour, salt and cocoa 3 times. Set aside. Beat egg whites with cream of tartar in bowl until stiff peaks form, using electric mixer at high speed. Set aside.

Beat egg yolks in another bowl until thick and lemon colored, using electric mixer at high speed. Beat in vanilla and water. Blend in dry ingredients, beating well. Fold in beaten egg whites. Spread batter in prepared pan.

Bake in 375 oven 15-20 minutes or until cake tests done.

Meanwhile, lightly dust a clean dish towel with confectioners sugar.

Loosen baked cake around edges with spatula and invert cake on towel. Lift off pan and carefully peel off paper. With a sharp knife, cut off crisp edges.

Roll up cake gently, from narrow end, by folding edge of cake over and then tucking it in towel. Continue rolling cake, using towel as aid. Let cake cool in towel on rack.

TO MAKE THE FILLING:
Whip heavy cream in bowl until thickened, using electric mixer at high speed. Add 2 tablespoons sugar, beating until soft peaks form. Fold in marshmallows.

Unroll cake. Spread with cream mixture. Reroll (without towel).

TO MAKE THE FROSTING:
Combine cooled chocolate and the remaining 2 cups confectioners sugar in bowl. Add enough light cream to make a frosting of spreading consistency. Spread over cake roll. Sprinkle with pecans. Refrigerate until serving time.

Servings: 10

Adapted from source: Farm Journal's Choice Chocolate Recipes