CHOCOLATE YULE LOG

Makes 8 servings 

5 eggs yolk

1 cup powdered sugar, sifted

1/4 cup flour, stirred and measured

1/2 teaspoon salt

3 tablespoons cocoa

1 teaspoon vanilla extract

5 egg whites, stiffly beaten

1 cup whipping cream

1 tablespoon sugar

10 marshmallows, cut up

1 tablespoon butter softened

1 cup powdered sugar

1/8 teaspoon salt

1 square unsweetened baking chocolate, 1-ounce square melted

1/2 teaspoon vanilla extract

1 tablespoon cream warmed

1/4 cup pecans chopped 

In small bowl beat egg yolks until thick and lemon colored.

Sift together confectioners’ sugar, flour, salt, and cocoa 3 times; beat into egg yolks until well blended.

Add vanilla.

Fold in stiffly beaten egg whites.

Bake at 375 degrees F. for 15 to 20 minutes in jelly roll pan (10x15x1-inch) that has been greased, lined with waxed paper, and greased again.

Turn out onto towel sprinkled with confectioners’ sugar.

Remove waxed paper. Roll chocolate sponge and towel up together to cool. Unroll. Whip cream and sweeten slightly with sugar.

Fold in marshmallows.

Spread over chocolate sponge.

Roll as for jelly roll.

In small mixing bowl, cream butter (or margarine) that has softened to room temperature.

Add confectioners’ sugar, salt, melted chocolate, vanilla, and enough warm cream (approximately 1 tablespoons) to make of spreadable consistency.

Frost cake roll.

Sprinkle with chopped nuts.

Chill.

Slice to serve.