*  Exported from  MasterCook  *
                                  Yule Log
 Recipe By     : Southern Living Recipes
 Serving Size  : 10   Preparation Time :0:00
 Categories    : All Newly Typed Not Yet Shared   Dessert
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         eggs -- separatd
      3/4  cup           sugar -- divided
    1      Tablespoon    vegetable oil
    1      teaspoon      almond extract
      2/3  cup           sifted cake flour
    1      teaspoon      baking powder
      1/4  teaspoon      salt
    2      Tablespoons   powdered sugar
                         Mocha Buttercream Froting
                         Garnishes: cocoa, holly leaves, cranberrie
 Brush bottom and sides of a 15x10 inch jellyroll pan with vegetable oil; line
 with wax paper, and oil and flour wax paper.  Set aside.
 Beat egg yolks at high speed with an electric mixer until thick and pale;
 gradually add 1/4 cup sugar, beating constantly.  Add 1 Tablespoon oil and
 almond extract, stirring well.
 Beat egg whites until foamy; gradually add remaining 1/2 cup sugar, beating
 until stiff but not dry.  Fold into yolk mixture.
 Combine flour, baking powder, and salt; gradually fold into egg mixture.
  Spread batter evenly into prepared pan.  
 Bake at 350 for 8 minutes or until center of cake springs back when touched.
 Sift powdered sugar in a 15x10 inch rectangle on a cloth towel.  When cake is
 done, immediately loosen from sides of pan, and turn out onto towel.
  Carefully peel of wax paper.  Starting ant narrow end, roll cake and towel
 together, jelly roll fashion; cool completely on a wire rack, seam side down.
 Unroll cake, spread with 1 cup Mocha Buttercream Frosting and carefully
 reroll without towel.  Place, seam side down, on a serving plate.  Spread
 remaining frosting over cake.  Diagonally cut a 1 inch slice from 1 end of
 cake, and place against top center of cake to resemble the knot of a tree.
  Score frosting with fork tines to resemble bark.  Chill at least 1 hour.
  Garnish, if desired.  Makes 8-10 servings.
 Mocha Buttercream Frosting:
 1/2 cup butter or margarine, softened
 5 cups sifted powdered sugar
 1/3 cup cocoa
 1/4-1/2 cup cold strong coffee
 2 teaspoons vanilla
 Beat butter at medium speed with an electric mixer until creamy; add powdered
 sugar, cocoa, 1/4 cup coffee, and vanilla, beating well.  Add enough
 remaining coffee to reach desired spreading consistency.  Makes 2 1/2 cups.
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 Suggested Wine: t
 Serving Ideas : c