Yule Log
                       
                           

                             INGREDIENTS

                             4 large eggs separated
                             3/4 cup sugar - divided
                             1 teaspoon almond extract
                             2/3 cup sifted cake flour
                             1 teaspoon baking powder
                             1/4 teaspoon salt
                             2 tablespoons powdered sugar

                             DIRECTIONS

                             Brush bottom and sides of a 15 x 10 inch jellyroll 
                             pan with vegetable oil;  line with waxed 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
                             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 degrees for 8 minutes or until
                             center of cake springs back when touched.
                             Sift powdered sugar in a 15 x 10 inch rectangle
                             on a cloth towel.  When cake is done, immediately
                             loosen from sides of pan and turn onto towel.  
                             Carefully peel off waxed paper.   Starting at 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.  Diagonally cut a 1 inch slice from 1 end
                             of cake and place against top center of cake to 
                             resemble a knot of a tree.  Score frosting with fork
                             times to resemble bark.  Chill at least 1 hour.
                             Garnish, if desired.  Makes 8 - 10 servings.

                             BUTTERCREAM FROSTING

                             1/2 cup butter or margerine, softened.
                             5 cups sifted powdered sugar
                             1/3 cup cocoa
                             1/4 - 1/2 cups 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.