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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
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Ingredients: 5 eggs -- separated
1 cup artificial sweetener
3 tablespoons
unsweetened cocoa
1 dash salt
How To Prepare: Prepare jelly roll pan by
greasing. Line with
parchment, leaving 2 inch
"wings" at both short ends.
Grease again. Set aside.

Preheat oven to 375.

Sift Splenda with cocoa
twice. Set aside. Beat 5 egg
yolks until real thick and
light yellow.
Add sifted mixture gradually
while continuing to beat.
Beat 5 egg whites with salt.
Fold in the 5 beatenegg
whites and salt to egg yolk
mixture. Do this by
lightening the yolk mixture
first with 1/3 of the whites.
Then add remainder.

To spread evenly in
prepared pan without losing
too much volume, slowly
pour it into the pan in
stripes -- down both sides
and then the center, then
pour to fill in the spaces
between the stripes. Then
you need only spread a tad
to fill in any areas
you missed. Bake 12 to 15
minutes. Loosen cake from
long sides of pan. Cover
with aluminum foil to steam

When cool, reverse onto foil
or parchment, either
sprinkled with powdered
Splenda or buttered.
Spread with whipped
cream or plain Suisse
Buttercream. Roll up from
narrow end. Trim about 1/4
inch from ends to expose
filling. Now cut 3/4
inch slices from each end.
Attach to cake sides at
opposite ends on opposite
sides with Chocolate
Buttercream. This makes
"branches" cut off the log.
Cover completely with
Chocolate Buttercream.
Run fork tines through
frosting to make bark. Can
pat crushed nuts on ends
and top if desired.
NOTES : 10 servings 3.6
carb/.5 fiber

"Omaha Daughters of the
Nile cookbook"
Carbs per serving - include all nutritional information if known: 35g carbs total
Effort (Easy, Average, Difficult): Easy

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