Chocolate Yule Log

 The Cake:
5 eggs, seperated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup coco
1/4 tsp salt
1/2 tsp cream of tater
Filling:
1 cup whipping cream
1/2 cup powder sugar
Frosting:
1/3 cup butter, softened
1/3 cup coco
2 cups powder sugar
1-1/2 tsp vanilla extract
3 TBS milk
For the Cake:
Preheat oven to 350. Line a cookie sheet with three layers of aluminum foil; one sheet more to the left over flowing the pan, one more to the right over flowing the pan, and the last one down the center covering the 'seam'. Make sure the foil is long enough so you have handles to remove the cake from the sheet when done baking. Coat the foil really well with nonstick spray.
Place egg whites in bowl, let stand room temperature for 30 minutes.
Beat the egg yolks until fluffy, add 1/2 cup sugar. Combine the flour, coco and salt then add to the yolk mixture.
Beat egg whites until foamy, add tater, beat until soft peaks form. Add remaining 1/2 cup of sugar, one TBS at a time. Beat on high until stiff peaks form.
Stir in 1/4 of the egg white mixture into the chocolate mixture. Fold in the remaining egg white mixture until there are no white streaks.
Spread in prepared pan. and bake for 12-15 minutes or until the cake springs back (don't over cook the cake).
Cool 5 minutes then remove the cake from the pan by using the foil to help slide it out. Place a t-towel onto the cake and roll the cake up (roll the cake from the short end-it may crack a little, but don't panic). Let cool.
For the Filling:
Beat the cream until it begins to thicken. Add the sugar and beat util stiff peaks form. Chill, then unroll the cake, spread on the filling then roll the cake back up.
For the Frosting:
Beat everything in a bowl until smooth. Frost the cake with.
Yields: 12 Servings.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31