Beat egg yolks undil creamy. Add powdered sugar gradually and continue
beating until smooth. Add vanilla, flour, cocoa, and salt. Whip egg
whites with cream of tartar until stiff but not dry. Fold lightly into
cake batter. Line shallow 8 x 12-inch pan with greased geavy paper and
spread dough to thickness of about 1/4". Bake in a 325 oven for about
25 minutes let cool in pan for 5 minutes. Reverse pan onto a clean
towel that has been dusted with powdered sugar. Peel off paper. Trim
off crust edges. Roll cake and dowel. When cool, unroll cake and
spread with filling; then reroll.
FOR THE CHOCOLATE FILLING:
Grate chocolate and add to milk so that it melts while milk is
scalding. Cream sugar and eggs until light. Add flour to this mixture,
stirring gently. Add scalded milk gradually, stirring constantly. Cook
and stir until it reaches boiling point, but do not let it boil. Add
vanilla; strain and cool. Spread on cooled cake and reroll. Dust roll
with powdered sugar; slice, and serve.
Serves: 8 to 10
Source: "Mountain Measures" --Junior Leauge of Charleston, WV
ed. 1974
