• Preheat oven to 350.
• Line a 10"x15" baking sheet with tin foil and spray with cooking spray.
• In medium bowl beat eggs until frothy, about 3 minutes.
• Mix in your sugar, water and vanilla.
• Slowly add in your cocoa powder, salt and baking powder until combined.
• Stir in your flour until just blended.
• Pour into prepared pan and spread to edges with a spatula.
• Cook for 10-12 minutes or until cake springs back when touched.
• Meahwhile spread a generous amount of powdered sugar on kitchen towel.
• Once cake is done cooking immediately turn out onto towl and roll up tightly and let cool all the way.

BUTTERCREAM

• In bowl beat your butter on medium speed for about 2-3 minutes until smooth and creamy.
• Add in your powdered sugar and continue to beat until blended.
• Mix in vanilla and cream 1 Tbs at a time until desired consistency is reached.

ASSEMBLE

• Unroll your cake roll and spread the buttercream onto it in an even layer.
• Remove lid and tin foil from chocolate frosting.
• In microwave heat your frosting on high for about 20-30 seconds until just beginning to melt.
• Dollop 1/2-3/4 the can on top of the buttercream and spread evenly.
• Roll your cake roll up tightly.
• Return your frosting to microwave and heat for another 30 seconds until completely melted.
• Pour over the top of your cake roll and let set for about 10-15 minutes.
• Cover and refrigerate for about 3 hours.
• Cut and serve!