---------- Recipe via Meal-Master (tm) v8.05
       Title: Choco-Coconut Cake Roll-Part 1
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
       4    Eggs; separated
     1/2 c  Plus 1/3 cup granulated suga
            ; divided
       1 ts Vanilla extract
     1/2 c  All-purpose flour
     1/3 c  Hershey’s cocoa
     1/2 ts Baking powder
     1/4 ts Baking soda
     1/8 ts Salt
     1/3 c  Water
            Powdered sugar
            Cherry-coconut filling:
       1 c  Cold whipping cream
       3 tb Powdered sugar
       3 dr Red food color (optional)
     1/2 c  Mounds sweetened coconut
     1/3 c  Chopped maraschino cherries
            ; well drained
   Recipe by: www.hersheys.com
   1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch
   jelly-roll pan with foil; generously grease foil.
    2. In large bowl, beat egg whites until soft peaks form;
   gradually add 1/2 cup granulated sugar, beating until stiff
   peaks form. In small mixer bowl, on medium speed of
   electric mixer, beat egg yolks and vanilla 3 minutes.
   Gradually add remaining 1/3 cup granulated sugar; continue
   beating 2 additional minutes.
    3. Stir together flour, cocoa, baking powder, baking soda
   and salt; add to egg yolk mixture alternately with water,
   beating on low speed just until batter is smooth. Gradually
   fold chocolate mixture into beaten egg whites until well
    4. Spread batter evenly in prepared pan. Bake 12 to 15
   minutes or until top springs back when touched lightly in
   center. Immediately loosen cake from edges of pan; invert
   onto clean towel sprinkled with powdered sugar. Carefully
   peel off foil. Immediately roll cake and towel together
   starting from narrow end; place on wire rack to cool
    5. Prepare CHERRY-COCONUT FILLING. Carefully unroll cake;
   remove towel. Spread cake with filling; reroll cake.
   Refrigerate several hours. Sprinkle powdered sugar over top
   just before serving. Cover; refrigerate leftover cake roll.
   8 to 10 servings. SEE PART 2