CHOCOLATE BUTTER CREAM
BAKE at 350 degrees for 18 to 22 minutes. SERVES 10 to 12 minutes. Beat
eggs until foamy. Gradually add sugar, salt and vanilla. Continue beating
until very thick and ivory colored. Do not underbeat. Fold in flour,
one-fourth at a time. Fold gently but thoroughly after each addition. Pour
into 15 1/2 x 10 1/2 x 1-inch jelly roll pan, well greased on the bottom,
lined with waxed paper, then greased again. Bake in moderate oven (350
degrees) 18 to 22 minutes. Turn out immediately on towel sprinkled with
confectioners' sugar. Remove paper. Roll in towel, starting from 15-inch
side; cool. Unroll and spread Chocolate Butter Cream down center. Bring
15-inch sides together so they just meet. Place seam-side down on serving
plate; chill. Cover with Chocolate Frosting. Draw tines of fork lengthwise
through frosting to resemble bark. If desired, garnish with candied
cherries or Funsten's Nuts. *For use with Pillsbury's Best Self-Rising
Flour, omit salt. Chocolate Butter Cream: Combine sugar and cornstarch in
saucepan. Add eggs or egg yolks. Beat until light and fluffy. Stir in milk;
cook over medium heat stirring constantly, until thick. Remove from heat.
Blend in melted chocolate; mix well. Cool to lukewarm. Blend in
well-creamed butter and vanilla. Chill thoroughly.
NOTES : **Pronounced Bysh Duh No-el >From Pillsbury's European Recipe
Service-A Cake from France
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Posted to MC-Recipe Digest V1 #848 by NGavlak@aol.com on Oct 15, 1997
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