Directions (continued)

• walnuts, flour and cocoa; set aside.
• In a large bowl, beat egg yolks on high until light and fluffy.
• Gradually add 2/3 cup sugar, beating until mixture is thick and
• lemon-colored. Beat in vanilla. Add cocoa mixture; beat on medium
• for 1 minute.
• In another large bowl, beat the egg whites, salt and cream of tartar
• on medium speed until soft peaks form. Gradually beat in remaining
• sugar, 1 tablespoon at a time, on high until stiff glossy peaks form
• and sugar is dissolved. Gently fold into cocoa mixture.
• Spread batter into prepared pans. Bake at 350° for 18-20 minutes
• or until cake springs back when lightly touched. Cool cakes in pans
• for 5 minutes. Turn each onto a kitchen towel dusted with additional
• cocoa. Gently peel off parchment paper. Roll up each cake in a
• towel, starting with the short side. Cool completely on a wire rack.
• For filling, in a large bowl, beat cream until it begins to thicken.
• Gradually add confectioners' sugar and vanilla; beat until stiff
• peaks form. Unroll cakes and spread evenly with cream mixture to
• within 1/2 in of edges. Roll up each cake again.
• Place one cake roll seam side down on the serving plate. Use the
• second cake roll for the branches. To make branches, measure 3 in.
• from top right corner of the second cake roll; cut at an angle from
• that point to the bottom right corner. Measure 3 in. from the top
• left corner; cut at an angle from that point to the bottom left
• corner. Save end pieces for another use. Measure 3 in. from the top
• right and 3 in. from bottom right; cut between the marks. Place cut
• cake sections along sides of cake for branches.
• For frosting, in a large bowl beat the cocoa, butter and 2
• tablespoons water until smooth. Stir in corn syrup and 3 cups
• confectioners' sugar. Add additional water if necessary to achieve
• spreading consistency; set aside 1/3 cup of frosting. Frost top and
• sides of cake with cocoa frosting.
• To the reserved frosting, stir in the remaining sugar. Place a #5
• round pastry tip in a pastry or plastic bag; fill with frosting.
• Pipe lines over frosting to create a bark-like effect. For holly,
• flatten gumdrops between waxed paper. Cut into holly leaf shapes.
• Place clusters of holly leaves and red-hot candies together on
• frosted log. Yield: 12-14 servings.