Recipe - Lincoln Log Cake

One fourth cup Flour
3 tablespoon Cocoa
One fourth teaspoon Cream of tartar
5 Egg whites
One half cup Sugar
1 teaspoon Vanilla

Sift together: One fourth c. flour 3 tbsp. cocoa One fourth tsp. salt Beat 5 egg whites
with One fourth teaspoon cream of tartar until stiff but not dry. Gradually add
One half cup sugar, beating constantly. Beat 5 egg yolks until thick and lemon
colored. Add 1 teaspoon vanilla. Fold in dry ingredients. Fold yolk batter
into whites. Spread batter evenly in greased and floured 15 One half x 10 One half x
1 inch pan. Bake at 325 degrees about 25 minutes. Immediately turn cake out
onto towel.

Sprinkle with confectioners' sugar. Roll cake along with towel. Cool.
Unroll. Spread with whipped cream. Roll again.

Top with hot chocolate glaze.

Garnish with almonds, cut or sliced up .

Chill. Mix: 1 One half tbsp. cornstarch Add: Dash salt One half c. water Cook and
stir until thick. Remove from heat. Add: One half tsp. vanilla Spread on rolled
cake.

NOTES : CHOCOLATE GLAZE:

Recipe by: Cookbook USA

Posted to MCRecipe Digest V1 #1005 by Gerald Edgerton jerrye@wizard.com
on Jan 12, 1998