3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whipping (heavy) cream
2 tablespoons sugar
1 1/2 teaspoons freeze-dried or powdered instant coffee (dry)
Chocolate Buttercream Frosting -- (recipe follows)
Meringue Mushrooms -- (recipe follows)

CHOCOLATE BUTTERCREAM FROSTING
1/3 cup cocoa
1/3 cup margarine or butter -- softened
2 cups powdered sugar
1 1/2 teaspoons vanilla
1 tablespoon hot water (1 to 2 tablespoons)

MERINGUE MUSHROOMS
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Cocoa
Chocolate Decorator's Frosting -- (recipe follows)

CHOCOLATE DECORATOR'S FROSTING
1 ounce unsweetened chocolate
1 teaspoon margarine or butter
1 cup powdered sugar
1 tablespoon hot water

Heat oven to 375º. Line jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, with aluminum foil or waxed paper; grease. Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in 1 cup sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan; invert onto towel generously sprinkled with powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.

Beat whipping cream, 2 tablespoons sugar and the coffee in chilled medium bowl until stiff. Unroll cake; remove towel. Spread whipped cream mixture over cake. Roll up cake. For tree stump, cut off a 2-inch diagonal slice from one end. Attach stump to one long side using 1 tablespoon frosting.

Frost with Chocolate Buttercream Frosting. Make strokes in frosting to resemble tree bark, using tines of fork. Garnish with Meringue Mushrooms.

CHOCOLATE BUTTERCREAM FROSTING:
Thoroughly mix cocoa and margarine in medium bowl. Beat in powdered sugar on low speed. Stir in vanilla and hot water. Beat until smooth and of spreading consistency.

MERINGUE MUSHROOMS:
Cover 2 cookie sheets with cooking parchment paper or heavy brown paper. Beat egg whites and cream of tartar in small bowl on medium speed until foamy. Beat in sugar on high speed, 1 tablespoon at a time; continue beating about 5 minutes or until stiff and glossy. Do not underbeat.

Heat oven to 200º. Place meringue in decorating bag with plain tip with 1/4-inch opening (#10 or #11). Or place meringue in strong plastic bag; cut off a tiny tip from one corner of bag. Pipe meringue in about 55 mushroom-cap shapes, each 1 to 1 1/4 inches in diameter, onto 1 cookie sheet. Sift cocoa over mushroom caps. Bake 45 to 50 minutes or until firm. Immediately turn mushroom caps upside down and make an indentation in bottom of each cap. Brush off excess cocoa with soft-bristled brush.

Pipe about fifty-five 3/4-inch upright cone shapes onto second cookie sheet for mushroom stems. Stems should have peaks that fit into indentations in mushrooms caps. Bake 40 to 45 minutes or until firm; cool. Prepare Chocolate Decorator's Frosting. To assemble mushrooms, spread small amount frosting in indentation of each mushroom cap; insert peak end of stem into frosting. Place upside down to dry. Store uncovered at room temperature. About 55 candies.

CHOCOLATE DECORATOR'S FROSTING:
Heat chocolate and margarine until melted; remove from heat. Beat in powdered sugar and hot water until smooth and of spreading consistency. If necessary, stir in additional hot water, 1 teaspoon at a time.