CHOCOLATE YULE LUG

(recipe I've made often, came from my friend Johanne Jackpine from Thunder Bay)

1 cup flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup sugar
1/2 cup water
1 tsp vanilla

Frosting:
2 cups icing sugar
1/2 cup cocoa
1 cup butter or margarine at room temperature
1 whole egg
1 1/2 tsp vanilla
2 egg yolks

Preheat oven to 375F.
Line a greased 15X10-inch jellyroll pan with parchment, grease and lightly dust with flour. Set aside.
Combine flour, cocoa, baking powder and salt.
In a medium bowl, beat eggs with an electric mixer until thick and light coloured, about 5 minutes.
Add sugar gradually and continue beating until light and fluffy. Stir in water and vanilla. Blend in dry ingredients at lowest speed on mixer.
Spread batter into prepared pan.
Bake at 375F for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges and invert cake onto a tea towel dusted with cocoa powder; peel off paper.
Roll up cake and towel together, starting at short end. Cool on wire rack, seam-side down, fill and frost.
Refrigerate 3 hours before serving.

Frosting:
Make frosting by sifting icing sugar and cocoa together. Cream butter until light, beat in icing sugar and cocoa mixture and vanilla. Add whole egg and egg yolks one at a time, beating well after each addition.
Unroll cooled cake and use (frosting) 1/2 for filling and 1/2 for frosting.