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1
Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
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2
In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Sift the flour, baking cocoa, baking powder, baking soda and salt together twice; gradually add to yolk mixture alternately with 1/3 cup water, beating well after each addition.
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3
In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
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4
Bake at 375u00b0 for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
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5
For filling, in a small bowl, combine 1 cup pie filling and whipped topping.
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6
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.
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7
For glaze, melt butter; whisk in cocoa and water until smooth. Cook until slightly thickened (do not boil). Remove from the heat; cool slightly. Gradually whisk in confectioners' sugar and vanilla. Pour over cake; chill. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling.
