Buche de Noel
(From: [a Hershey cookbook of my mother's])
1 cup cake flour, sifted
1/3 cup unsweetened cocoa
1/8 teaspoon baking powder
dash salt
4 eggs, separated
1 cup sugar
1/4 cup water
1 tablesppon butter or margarine, melted
1 teaspoon rum extract
Mocha Filling (below)
Chocolate Frosting (below)
Meringue Mushrooms (buy in store)
Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with aluminum foil; lightly grease foil. (I iused a regular cookie sheet and it was fine.) Set aside. Combine cake flour, cocoa, baking powder and salt in small mixing bowl.; set aside.
beat egg yolks and 2/3 cup sugar in large mixing bowl until light and fluffy. Beat egg whites in small mixing bowl until foamy; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Add flour mixture alternately with water to egg yolk mixture; stir in butter or margarine and rum extract. Carefully fold in beaten egg whites.
Spread batter evenly in prepared pan. Bake at 375 degrees for 12 to 15 minutes or until top springs back when touched lightly. Cool in pan 5 minutes; invert onto towel sprinkled with confectioners' sugar. Carefully peel off foil. Trim crusty edges from cake and reserve. Immediately rollcake and towel together starting from narrow end; place on wire rack to cool completely.
Prepare Mocha Filling and Chocolate Frosting Carefully unroll cake; remove towel. Spread cake with all but 2 tablespoons of Mocha Filling to within 1/2 inch of edges. Carefully reroll cake; place seam side down on serving plate. Using reserved crusty edges and remaining Mocha Filling, roll to form a "stump" of log and attach to one side of roll. Frost log and stump with Chocolate Frosting. Run fork tines over frosting to resemble bark. Chill about 2 hours before serving. Decorate with Meringue Mushrooms.
8-10 servings
Mocha Filling
1/4 cup butter or margarine, softened
2 cups confectioners' sugar
2 tablespoons unsweetened cocoa
1 tablespon instant coffee granules
2 tablespoons hot water
1 tablespoon slivered orange peel (optional)
1/4 cup sliced almonds (optional)
Cream butter or margarine in small mixing bowl; add confectioners' sugar and cocoa, beting until smooth. Dissolve coffee granules in hot water; beat into mixture until of spreading consistency. Stir in orange peel and almonds.
Chocolate Frosting
1/2 cup butter or margarine
2 1/2 cups confectioners' sugar
1/2 cup unsweetened cocoa
1/2 cup evaporated milk
Cream butter or margarine in small mixing bowl. Combine confectioners' sugar and cocoa; add alternately with evaporated milk, beating until desired consistency.
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