1 cup eggs (about 5 medium)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour, sifted
nuts or candied cherries for garnish

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°F) for 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 (see below) down center.

Bring 15-inch sides together so they just meet. Place seam-side down on serving plate; chill. Cover with Chocolate Butter Cream Frosting. Draw tines of fork lengthwise through frosting to resemble bark. If desired, garnish with candied cherries or nuts.

Chocolate Butter Cream:

3/4 cup sugar
2-1/2 tablespoons cornstarch
3 eggs or 6 egg yolks
1-1/2 cups milk
1 square (1 oz.) chocolate, melted
1/2 cup butter
1 teaspoon vanilla extract

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.

Serving Size: 10