1/4c. cocoa
1t. baking powder
1/4t. salt
4 eggs at room temperature
1c. sugar
1/3c. water
1t. vanilla
12 oz. cool whip
Line baking sheet with waxed paper, greased and floured. Beat eggs in a mixing bowl until thick and lemon colored. Gradually add sugar, water, and vanilla in that order. Then add the rest of the ingredients, except cool whip, saving flour for last. Pour batter into pan and spread into the corners. Bake at 375℉ for 12-15 min. Loosen cake from edge and invert on towel coated with powdered sugar (generously). Remove waxed paper and trim off stiff edges. Roll hot cake and cool in the refrigerator about 30 min. Get aluminum foil and line with plastic wrap. Unroll towel, then roll cake up by itself to remove towel and place cake on plastic wrap. Without completely unrolling cake, glob whipped cream on the top (generously) manipulating it into the unrolled part and re-roll cake with whipped cream in. Wrap with aluminum foil and plastic wrap and freeze until served. Freeze leftover.
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