Chocolate Yule Log1

Ingredients

Directions

Grease bottom and sides of a 15- x 10- x 1-inch jellyroll pan with vegetable oil; line with wax paper, and grease and flour wax paper.

Set aside.

Combine flour, baking powder, and salt; set aside.

Beat eggs at high speed of an electric mixer until foamy.

Gradually add 1 cup sugar, beating until mixture is thick and lemon colored (about 5 to 6 minutes).

Stir in water and vanilla. Gradually fold in flour mixture.

Spread batter evenly into prepared pan.

Bake at 375 degrees for 10 to 12 minutes.Sift 1 to 2 tablespoon powdered sugar in a 15- x 10-inch rectangle on a towel.

When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel.

Peel off wax paper. Starting at narrow end, roll up cake and towel together; let cool completely on a wire rack, seam side down.

Unroll cake. Thinly spread Yule Log Frosting over cake; set aside remaining frosting.

Reroll cake, without towel, and place on serving plate, seam side down.

Diagonally cut a 1-inch piece from one end of cake.

Position cut edge of short piece against side of longer piece, to resemble a knot.

Combine remaining Yule Log Frosting with 1/4 cup powdered sugar and cocoa; beat at medium speed of an electric mixer until blended.

Thinly spread frosting over cake roll.

Score frosting with servings.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.