COCOA FROSTING YULE LOG

Steps:

• Line 2 greased 15x10x1-in. baking pans with parchment. Grease parchment and set aside. In a bowl, combine the walnuts, flour and cocoa; set aside., In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 2/3 cup sugar, beating until mixture is thick and light yellow, about 10 minutes. Beat in vanilla. Add cocoa mixture; stir until combined. , In another large bowl, beat the egg whites, salt and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gently fold 1/3 of the meringue into cocoa mixture until thoroughly incorporated; fold in remaining meringue in 2 additions., Spread batter into prepared pans. Bake at 350° for 18-20 minutes or until cake springs back when lightly touched. Cool cakes in pans for 5 minutes. Turn each onto a kitchen towel dusted with additional cocoa. Gently peel off parchment. Working quickly, roll up each cake in a towel, starting with the short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. Unroll cakes and spread evenly with cream mixture to within 1/2 in. of edges. Roll up each cake again., Place 1 cake roll seam side down on a serving plate. Use the second cake roll for the branches. To make branches, measure 3 in. from top right corner of the second cake roll; cut at an angle from that point to the bottom right corner. Measure 3 in. from the top left corner; cut at an angle from that point to the bottom left corner. Save end pieces for another use. Measure 3 in. from the top right and 3 in. from bottom right; cut between the marks. Place cut cake sections along sides of cake for branches., For frosting, sift confectioners' sugar and cocoa together into a large bowl. In a another large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Frost top and sides of cake with cocoa frosting. Using an offset spatula, make short strokes in frosting to create bark pattern. If desired, dust with confectioners' sugar and garnish with fresh raspberries.