Ingredients

3 eggs

¾ cup sugar

1/3 cup water

1 teaspoon vanilla

1 cup cake flour

1 teaspoon baking powder

¼ teaspoon salt

¼ cup (2 ounces) whole red cherries, finely chopped

Confectioners sugar

¼ cup (2 ounce) glace whole green cherries, finely chopped

Chocolate Buttercream (recipe follows)

Glace whole red and green cherries

• Beat eggs in a medium mixing bowl at high speed until thick and lemon-colored, for about 5 minutes.  Gradually beat in sugar:  beat at high speed 5 minutes,  Mix in water and vanilla:  mix in combined flour, baking powder and salt.
• Line greased 15 x 10-inch jelly roll pan with wax paper.  Sprinkle with chopped glace cherries.
• Bake in preheated 375-degree for about 15 minutes in oven until cake is golden and springs back when touched.
• Immediately invert pan on kitchen towel sprinkled with confectioners sugar.
• Remove pan; carefully remove waxed paper.  Roll up cake and towel beginning at long edge.  Refrigerate cake about 30 minutes.
• Make chocolate buttercream.
• Carefully unroll cake: spread cake with 2 cups of the frosting.  Roll cake up.  Cut generous 1-inch slice from each end of the cake
• Place cake on serving plate and frost to form a “log.”  Place cake slices on sides of log and frost.  Score frosting with tines of fork to make “bark.”  Garnish with glace cherries.

Makes 12-14 servings

Chocolate Buttercream Recipe

6 egg yolks

4 cup confectioners sugar

1/3 cup cocoa

1 teaspoon vanilla

¾ pound butter, softened

½ cup (4 ounces) glace whole red cherries, finely chopped

½ cup (4 ounces) glace whole green cherries, finely chopped

• Beat egg yolks in mixing bowl at high speed for 5 minutes until thick.
• Mix in sugar, cocoa, and vanilla.  Beat in butter, 2 tablespoons at a time.  Mix in glace cherries.