Chocolate Yule Log1

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℉ (190℃) 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 ¼ 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.