Mix and melt the margarine and chocolate. Allow to cool. Combine powdered sugar, egg yolks, and vanilla. Fold in beaten egg whites. Add to chocolate mixture. Combine vanilla wafer crumbs and nuts. Layer in 9x13 inch cake pan:
For garnish: chocolate fudge topping (from jar or bottle)
Prepare mousse with the milk according to package directions. Refrigerate 1 hour or place in freezer 30 minutes or until set. Unroll cake, fill with mousse and reroll. Wrap in plastic wrap and freeze until firm, at least 8 hours. (For longer storage, wrap over with foil; freeze up to 1 month).
To serve, unwrap cake and transfer to serving platter. Drizzle with chocolate fudge topping and let stand at room temperature about 30 minutes to soften mousse.
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