Line jelly roll pan with foil; generously grease foil.
Beat egg whites until foamy;gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
Beat egg yolks with vanilla on high speed about 3 minutes, gradually add 1/3 cup sugar, beating 2 additional minutes. Combine dry ingredients;add to egg yolk mixture alternately with water. Fold chocolate mixture into egg whites.
Spread evenly in pan. Bake at 375 for 12-15 minutes or until top springs back. Immediately invert onto to towel sprinkled with powdered sugar. Carefully peel off foil. Roll cake in towel starting from narrow end;place on wire rack to cool. Prepare filling. Unroll cake;remove towel & spread with filling. Reroll cake. Prepare glaze & spread over the top & chill in fridge.
Filling: Beat cream cheese & cool whip together. Add crushed candy & sugar & beat until well mixed.
Glaze: Melt 2 TB butter in small saucepan over low heat; add 2 TB cocoa & water,stirring constantly until mixture thickens. Do not boil. Remove from heat;cool slightly. Blend in powdered sugar & vanilla.