This is from a Hershey chocolate cookbook. I thought it looked delicious. I have not tried this recipe but you can bet I will be now that I've found it.This was made by Thea and was grasiously allowed to use by Thea.
1Heat oven to 375 degrees. Line 15 1/2x10 1/2x1/2 inch jelly roll pan with foil; generously grease foil. Beat egg whites in large bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in small bowl on high speed for about 3 minutes. Gradually add 1/3 cup sugar; continue beating 2 minutes. Combine flour, cocoa, baking powder, baking soda, and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth. Fold chocolate mixture gradually into egg whites; spread evenly into prepared pan.
2Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edeges of pan; invert on to towel sprinkled with powdered sugar. Carefully remove foil. Immediately roll cake in towel starting from narrow end; Place on wire rack to cool. Combine 1 cup pie filling and whipped topping; mix well. Unroll cake; remove towel. Spread with filling; reroll cake. Prepare chocolate glaze drizzle over top, allowing to run down sides of cake. Refrigerate several hours. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling.
3GLAZE-------Melt butter in small saucepan over low heat. Add cocoa and water. Cook, Stirring constantly, until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. Gradually blend in sugar and vanilla.