Chocolate-Marshmallow Cream Cake Roll

Directions:

Beat egg yolks until thick and lemon-colored; add cocoa, sugar, salt, flour and vanilla ( mixture will be stiff ). Fold in one-fourth of the stiffly beaten egg whites; blend well. Fold in remaining egg whites; turn into a greased 15 x 9 x 2-inch pan lined with waxed paper. Bake in a 350 F. oven 20 minutes. Turn out onto a damp towel, roll up and let rest 1 minute. Unroll and reroll without towel. Cook on rack covered with waxed paper. Fill with Marshmallow Peppermint Icing and cover with half recipe Bitter Chocolate Butter Icing. If desired, garnish with flowers made by cutting marshmallows into very thin strips, using candied cherries as centers.