---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Yule Log Cake-Part 1
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
            To prepare pan:
       2 tb Butter
       1 tb All-purpose flour
            For cake:
       4    Eggs; room temperature
     2/3 c  Granulated sugar
       2 ts Vanilla
     2/3 c  All-purpose flour
     1/3 c  Cake flour
     1/2 c  Plus
       2 tb Unsalted butter
            (1 1/4 sticks); melted
            Powdered sugar
            For meringue mushrooms
            Filling and frosting:
       3    Egg whites
     1/4 ts Cream of tartar; scant
   1 1/3 c  Granulated sugar
      12 oz Semisweet chocolate; baking
     1/3 c  Black coffee; strong
       1 tb Vanilla
     1/2 c  Butter; (1 stick) divided
            -- room temperature
            Unsweetened cocoa powder
            Powdered sugar
  
   Recipe by: St. Louis Post-Dispatch 12/11/95
   Preheat oven to 375 degrees. To prepare pan: Spread a sheet
   of waxed paper on a 12-by-16-inch jelly-roll pan, letting
   it hang over each short end by 2 inches. In small saucepan,
   lightly brown butter. Remove from heat; stir in flour. Use
   butter mixture to lightly paint waxed paper and long sides
   of pan.
   
   To prepare cake: With electric mixer on medium speed, beat
   eggs while gradually adding granulated sugar. Add vanilla;
   beat at high speed for 5 minutes or until eggs have doubled
   in volume.  Sift all-purpose flour and cake flour into egg
   mixture by thirds, folding in gently and alternating with
   melted butter. Immediately pour batter into prepared pan.
   Bake for 12 to 15 minutes, until top barely changes color
   and is light and springy to the touch. Do not overbake, or
   cake will be hard to roll.
   See Part 2.
  
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