Ingredients
1/4 C flour
1 1/2 C Sugar
1/4 tsp + dash salt
3 Tbsp cocoa
5 eggs, seperated
1/2 tsp cream of tartar
1 1/2 tsp vanilla
powdered sugar
1/2 C whipped cream
1 1/2 Tbsp corn starch
1 1oz sq unsweetened chocolate
1/2 C water
1 1/2 Tbsp butter
Directions
Sift together flour, 1/2 C sugar, cocoa, and 1/4 tsp salt.
Beat egg whites with cream of tartar.
Gradually add 1/2 C sugar to egg whites.
Beat yolks until thick and lemmon colored.
Add 1 tsp vanilla to yolks.
Fold dry ingredients into yolks.
Fold yolk batter into whites.
Spread on greased & waxed 15 1/2 x 10 1/2 x 2 pan and bake at 325 for 25 minutes.
Turn cake out onto towel sprinkled with powdered sugar.
Roll and cool.
Unroll and spread 1 C whipped cream over cake.
Roll cake back up.
Mix remaining 1/2 C sugar, cornstarch, chocolate square,reaining dash salt, and water in sauce pan.
Heat while stirring continously until thickened.
Add butter and remaining 1/2 tsp vanilla.
Spread chocolate over cake.
Notes
Recipe handed down by my Mom.
