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Yule Log

1/2 cup cake flour, sifted
3/4 tsp baking powder
1/4 tsp salt
4 Eggs, room temperature
3/4 cup sugar
1 tsp vanilla
3 1-oz squares unsweetened chocolate, melted
2 Tbsp very strong black coffee
sifted cocoa

1 recipe chocolate butter cream frosting
4 meringue mushrooms

12-oz. tub Cool Whip
1/3 cup Cocoa, sifted

Mix thawed Cool Whip and cocoa thoroughly. Return to freezer.

Preheat oven to 400F.

Line the bottom of a jelly-roll pan with wax paper.

Sift flour with baking powder and salt and set aside. With electric
or rotary beater, beat eggs at high speed until foamy; slowly add
sugar, a little at a time, and beat until very thick and cream
colored. Mix in vanilla, blend chocolate with coffee and mix into
batter. Fold in dry ingredients just until blended. Spoon into
jelly-roll pan, spreading batter evenly. Bake 12-14 minutes until
springy to the touch. While still hot, loosen edges of cake and
invert onto a clean dish towel heavily sprinkled with sifted cocoa.
Peel off paper and cut off crisp edges with a sharp knife. Beginning
at the short side, roll cake and towel up; cool completely on a
wire rack. Unroll, remove towel, and spread with Cool Whip (freezing
makes it easier to spread and roll) to within 1/2" of edges and
carefully reroll. Wrap loosely with foil and chill 1 hour.

With a sharp knife, cut a small piece from one end of the cake,
roll tightly, and reserve to make a "branch." Place roll seam side
down on serving plate and tuck a strip of wax paper under each
side. Spread with frosting, then draw fork tines in a wavy pattern
the length of the log to resemble bark. Lay trimmed-off end of
roll cut side down at an angle, off center. Press into frosting
lightly, then frost edges.

Remove wax paper from around roll. Tint some coconut green and
sprinkle some on the log itself and then scatter remainder around
the log. Place several cinnamon-dusted meringue mushrooms on cake.
Serves 8-10


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