Title: Christmas log buche de noel
 Categories: Desserts
      Yield: 10 Servings
 
      1 c  Eggs (about 5 medium)
      1 c  Sugar
    1/2 ts Salt
      1 ts French's Vanilla
  1 1/4 c  Pillsbury's Best All Purpose
           -Flour*, sifted
           Funsten's Nuts or candied
           -cherries for garnish

-------------------CHOCOLATE BUTTER CREAM------------------------
    3/4 c  Sugar
  2 1/2 tb Cornstarch
      3    Eggs or 6 egg yolks
  1 1/2 c  Milk
      1    Square chocolate; melted
    1/2 c  Butter
      1 ts French's Vanilla
 
  BAKE at 350 degrees for 18 to 22 minutes. SERVES 10 to 12 minutes.
  Beat eggs until foamy. Gradually add sugar, salt and vanilla.
  Continue beating until very thick and ivory colored. Do not
  underbeat. Fold in flour, one-fourth at a time. Fold gently but
  thoroughly after each addition. Pour into 15 1/2 x 10 1/2 x 1-inch
  jelly roll pan, well greased on the bottom, lined with waxed paper,
  then greased again. Bake in moderate oven (350 degrees) 18 to 22
  minutes. Turn out immediately on towel sprinkled with confectioners'
  sugar. Remove paper. Roll in towel, starting from 15-inch side; cool.
  Unroll and spread Chocolate Butter Cream down center. Bring 15-inch
  sides together so they just meet. Place seam-side down on serving
  plate; chill. Cover with Chocolate Frosting. Draw tines of fork
  lengthwise through frosting to resemble bark. If desired, garnish
  with candied cherries or Funsten's Nuts. *For use with Pillsbury's
  Best Self-Rising Flour, omit salt. Chocolate Butter Cream: Combine
  sugar and cornstarch in saucepan. Add eggs or egg yolks. Beat until
  light and fluffy. Stir in milk; cook over medium heat stirring
  constantly, until thick. Remove from heat. Blend in melted chocolate;
  mix well. Cool to lukewarm. Blend in well-creamed butter and vanilla.
  Chill thoroughly.