Buche De Noel (Yule Log)

Cake Roll

3 eggs
1 cup sugar
1/3 cup water
1 t vanilla
3/4 cup flour
1/4 cup cocoa (I use at least 1/2 cup or more)
1/4 t salt
powdered sugar

Preheat oven to 375 degrees F. Line a jelly-roll pan (10 by 15 inch pan) with wax paper; grease the paper.

Prepare the cake roll:  Beat eggs in mixer bowl on high speed till thick and lemon colored, about 5 minutes.  Gradually beat in 1 cup sugar.  Beat in water and 1 teaspoon vanilla on low speed. Sift together flour, 1/4 cup cocoa, baking powder, and salt; add to egg and sugar mixture, beating just till batter is smooth.  Pour into jelly roll pan.  Bake for 15 minutes.  I start checking mine at about 10 to 11 minutes.  You don't want the cake overdone!  Cool 5 minutes Turn out onto a dish towel sprinkled with powdered sugar.  Remove wax paper and roll cake and towel from short end; cool.

Prepare the filling:  Beat whipping cream with 1/4 to 1/2 cup powdered sugar and 1 t vanilla.  Sometimes I use almond extract as well. Fill the cake with whip cream and roll it up.

Decorate:  I love this part!  Cut maraschino cherries in half and use mint leaves and cherries to create a holly look.  Dust with powdered sugar.  Fantastic!

Side note:  Since moving to Utah the elevation kind of messes with my baking so I add 1/4 cup water and 1/4 flour to my cake.  You can adjust according to your attitude or your altitude...which ever gives you the most trouble!  Enjoy.