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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

CHOCOLATE LOG CAKE Recipe

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This recipe for CHOCOLATE LOG CAKE is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1 cup sugar
¼ cup water
1 teaspoon vanilla flavoring
¾ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup whipping cream
2 tablespoons sugar
1½ teaspoons instant coffee Cocoa frosting
Directions:
Directions:
Heat oven to 375 ° . Line jellyroll pan with foil or waxed paper; grease. Beat eggs in small bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into large bowl; gradually beat in 1 cup of sugar. Beat in water and vanilla flavoring on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan. Bake until wooden pick inserted in center comes out clean, 12-15 minutes. Loosen cake; immediately invert or towel generously sprinkled with powder sugar. Remove foil; trim stiff edges of cake if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack at least 30 minuets. Beat whipping cream, 2 tablespoons sugar and coffee in chilled bowl until stiff. Unroll cake, remove towel. Spread whipped cream mixture over cake. Roll up cake and frost with cocoa frosting. Make strokes with tines of fork to resemble bark. Store in refrigerator.

 

 

 

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