Filling:

Directions:
Preheat oven to 350 degrees. Line a 15x10 inch baking sheet with waxed paper. Grease and flour lined pan; tap out the extra flour.

In a medium bowl, combine flour, cocoa, cornstarch, soda, baking powder and salt. Mix well. In another bowl, beat egg yolks and 1/4 cup sugar until fluffy.

In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 of the beaten egg whites into the yolk mixture. Alternately fold in the remaining egg whites and the flour mixture into this mixture of yolks and egg whites.

Pour the batter onto pan and smooth the top. Bake until a toothpick inserted in the top comes out clean, about 15 minutes. Watch carefully so it does not overbake.

Take a clean cloth that is at least the same size or slightly bigger than the baking sheet, and dust it with sugar. Turn the finished cake onto the cloth; remove wax paper carefully. Starting with one of the long sides roll up the cake with the cloth. Place the rolled cake on a wire rack to cool, with the seam side down. Unroll cake and remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake carefully. Place seam side down on platter (you can line with a paper doily first). Dust with confectioners' sugar before serving.

You can also drizzle a very thin stream of chocolate syrup around each plate and on top of cake. Serves 10.

Chocolate Angel Food Cake

Ingredients:

Chocolate Frosting:

Directions:
Sift together flour, 3/4 cup plus two tablespoons sugar, and cocoa. Sift this mixture three times. Set aside. In a large bowl beat egg whites, cream of tartar, salt, and vanilla until foamy. Add remaining sugar, two tablespoons at a time, beating about ten seconds after each addition. Continue beating until stiff peaks form. Fold in flour mixture, about three tablespoons at a time. Mixture will be thick. Spread into a 10-inch tube pan. Cut through batter with a knife to remove air pockets.

Bake at 350 degrees for 40-45 minutes or until the top of cake springs back when touched lightly. Invert cake pan immediately; cool. Run a knife around sides of cake and remove. Prepare frosting by combining all ingredients in a chilled bowl. Beat until the mixture is thick enough to spread. Frost the cake and chill until ready to serve. For an extra touch, grate a chocolate bar on top of the cake.

Quick Chocolate Mousse

Ingredients:

Directions:
In a large bowl, combine milk, pudding mix and water. Beat until well mixed. Chill five minutes. Fold in whipped cream. Spoon into pretty dessert glasses or bowls. Garnish with extra whipped topping and grated chocolate(white chocolate is nice too). Makes 4-6 servings.

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About the author: Brenda Hyde is a freelance writer and editor. For more old fashioned recipes, crafts and ideas visit her at http://seedsofknowledge.com or http://oldfashionedholidays.com or subscribe to Holiday Tidbits by sending any email to maimailto:Oldfashionedholidays-subscribe@egroups.com