MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Elegant Chocolate Log
Categories: Candies, Chocolate, Entertain
     Yield: 1 servings

 1 1/4 c  Confectioners' sugar, sifted
   1/4 c  Flour, sifted; +1 tb
   1/2 ts Salt
     5 tb Baking cocoa
     6    Eggs, separated
   1/4 ts Cream of tartar
 1 1/4 ts Vanilla
     1 tb Water
     1 c  Heavy cream
     2 tb Sugar
    12    Marshmallows, cut up
     1 oz Unsweetened chocolate,
          -melted and cooled
     2 c  Confectioners' sugar, sifted
          Light cream
   1/4 c  Pecans, chopped

 Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3
 times. Set aside.  Beat egg whites with cream of tartar in bowl until
 stiff peaks form, using electric mixer at high speed.  Set aside.
 Beat egg yolks in another bowl until thick and lemon colored, using
 electric mixer at high speed. Beat in vanilaa and water. Blend in dry
 ingredients, beating well. Fold in beaten egg whites. Spread batter
 in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in
 375 F oven 15-20 minutes or until cake tests done. Meanwhile, lightly
 dust a clean dish towel with confectioners sugar. Loosen cake around
 edges with spatula and invert cake on towel. Lift off pan and
 carefully peel off paper. With a sharp knife, cut off crisp edges.
 Roll up cake gently, from narrow end, by folding edge of cake over
 and then tucking it in towel. Continue rolling cake, using towel as
 aid. Let cake cool in towel on rack. Whip heavy cream in bowl until
 thickened, using electric mixer at high speed. Add sugar, beating
 until soft peaks form. Fold in marshmallows. Unroll cake. Spread with
 cream mixture. Reroll (without towel)  Combine cooled chocolate and 2
 cups confectioners sugar in bowl.  Add enough light cream to make a
 frosting of spreading consistency. Spread over cake roll. Sprinkle
 with pecans. Refrigerate until serving time.

 Makes 10 servings.

 Origin: Farm Journal's Choice Chocolate Recipes

 Shared by: Sharon Stevens

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