Holidays: Yule Log 02 by Recipe Cottage

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	Yule Log 02

		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