Monday, November 7, 2011

Lincoln Log

Mix with an electric hand mixer;

4 eggs

gradually add;
1 cup sugar

Add alternately-water and flour/baking powder/cocoa/salt ingredients

1/3 cup water

3/4 cup flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt

1 1/2 cup whipping cream-whipped
1 teaspoon vanilla
3-4 Tablespoons powdered sugar-gradually added to cream as it is being whipped

Directions & story; Pre-heat oven to 350 degrees. Spray 10 X 15 pan and line with parchment paper (wax paper will work too).
Beat eggs and gradually add sugar. Add a portion of the flour mixture-mix, add some of the water-mix, add the rest of the flour mixture-mix, and add remainder of water and mix.
Pour ingredients into prepared pan and bake until done-(I am thinking about 20 minutes-this is fairly thin)

Prepare a clean kitchen towel by folding to the approximate size of the pan and sprinkling with powdered sugar. Turn cooked chocolate roll on to towel and roll up. Allow to cool rolled in towel.

When ready to serve, unroll carefully and spread on whipped cream. Re-roll and slice pieces about 1 to 1/2 inches wide-or the size you prefer. This can be frosted with chocolate frosting.

I made this in February around Lincoln's birthday-I also made several at one time and served them for Mother's Club during a February meeting. It is the chocolate version of 'jelly roll' Grandma Cay made.

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