Lincoln Log Cake

Name: Lincoln Log Cake
Ingredients: 4 large eggs,; 3/4 cup sugar, divided; 1/2 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup sugar; 3 tablespoons cornstarch; 1/8 teaspoon salt; 1 cup water; 2 ounces unsweetened chocolate, grated; 2 tablespoons plus 2 teaspoons butter; 1 teaspoon vanilla extract

13 ingredients

4 steps

Ingredients

4 large eggs,
3/4 cup sugar, divided
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
2 ounces unsweetened chocolate, grated
2 tablespoons plus 2 teaspoons butter
1 teaspoon vanilla extract

Directions

1

In a large bowl, beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 cup sugar and vanilla. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture.
2

Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 375° for 12-15 minutes or until top springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
3

For frosting, combine the sugar, cornstarch, salt and water in a saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the chocolate, butter and vanilla; stir until melted.
4

While frosting is warm, unroll cake and spread half of frosting over cake to within 1/2 in. of edges. Roll up. Spread remaining frosting over outside of roll. Using tines of a fork, drag along sides of cake to resemble tree bark. Refrigerate for at least 1 hour before slicing.