1. Preheat oven to 350°F. 2. Cake: 3. Sift together the flour, cocoa, baking powder, salt and baking soda. 4. Combine eggs, water and vanilla and beat until thick and lemon-colored. Add granulated sugar gradually (1 tbsp at a time) and beat thoroughly after each addition. 5. Slowly sift flour mixture into egg mixture and fold in carefully, but thoroughly. 6. Grease a 15x10 in jelly-roll pan and line w/waxed paper. Spread batter evenly in pan and bake 30 minutes or till cake tests done. Touch cake lightly w/fingertip. If the dough springs back quickly, the cake is done. 7. Sprinkle a kitchen towel heavily with confectioner's sugar . Turn cake onto kitchen towel and peel off waxed paper. Trim off any crisp edges. Roll warm cake lengthwise in towel into a roll. Cool on rack, seam side down. 8. Filling - Cream butter with egg yolk and cocoa. Beat in sugar gradually, alternating w/rum. Keep at room temp for spreading. 9. Cake Assembly - Unroll cake and spread with filling. Reroll and refrigerate till serving time. ---------------------------------------------------------------------------
Nutrition
Ingredients
