This roll is so good and really its not that hard to make , waiting for the cake to cool before you can finish the final assembly is the hardest part , so I will roll the cake for cooling , then go do my erron's and when I get back the cake is formed and I can finish ..easy :)
1Sift together flour , cocoa , baking powder and salt ; set aside.
2Break eggs in large mixing bowl beat on high until looks like lemon-colored ; Gradually add sugar , 1 TBS. at a time , beating constantly ; Add vanilla , then reduce speed to LOW.
3Add sifted dry ingredients , beating just until blended , Add HOT water all at once ; Beat to a smooth batter.
4Grease a jelly roll pan ( 15x10 ) and line with wax paper or parchment paper ; pour batter on paper and smooth out evenly on pan , Bake @ 375° for 12-15 minutes. While the cake is still HOT ; carefully loosen cake from the sides of the pan using a spatula ; sprinkle with powdered sugar , place a clean kitchen towel on top ; flip over to release the cake from the pan ; Instantly remove wax paper and sprinkle with powdered sugar. If necessary trim crisp sides off with a sharp knife.
5Beginning at the narrow end roll , Roll cake and towel together and set on cooling rack , let cool ; when ready to fill unroll cake and remove the towel.
6TO MIX UP THE FILLING : Combine the heavy cream , brown sugar and instant coffee ; chill for 1/2 hr. then beat until stiff ; Fold in miniature marshmallows and chopped pecans ; reserve some of the filling to frost the top of roll. I desired you can decorate top with shaved un-sweetened chocolate.