Cocoa Roll
(Mark Schwippert) 

Note:  This is a prized German Schwippert family recipe passed down from generation to generation.  Every year they serve it on Christmas Eve with eggnog;  a chocolate roll filled with real whipped cream and topped with chocolate frosting and red and green cherries, or with the top sprinkled with confectioner's sugar, sliced and served topped with drizzled chocolate sauce.

5 large eggs, separate yolks and whites
1 cup white granulated sugar
1/4 cup cocoa
1/4 cup flour
1 teaspoon vanilla
1 cup heavy whipping cream
1 cup prepared chocolate frosting
red and green cherries
confectioner's sugar

Separate eggs.  Use an electric mixer to beat the egg whites until stiff.  Place yolks in a large mixing bowl, beat slightly, then add sugar and beat well.  Add cocoa, flour, and vanilla.  Fold in stiff egg whites with a large spoon or whisk.  Grease a 10x16x1-inch cookie sheet or for ease in removing cake from pan, place a parchment sheet on cookie sheet.  Spread cake batter on parchment and bake in 350 degree oven for 10 to 15 minutes, or until a toothpick inserted comes out clean.  While cake is cooling, place a dish towel on flat surface and coat with a thick layer of confectioner's sugar.  When cake is done, immediately flip out of the pan onto the towel with confectioner's sugar.  Use towel to roll cake lengthwise.  Cover with a damp cloth.  Let cool.  Use an electric mixer to whip the heavy cream until thick.  Unroll the cake and fill with whipped cream.  Reroll cake.  Frost topping with 1 cup of prepared chocolate frosting and place a line of red and green cherries down the center.  Refrigerate.  Serve cold.