5 eggs, separated
1 c. confectioners sugar
3 tbsp. cocoa
3 tbsp. mocha butter cream frosting
2 c. whipping cream, whipped
1/2 c. sugar
Pistachio nuts, chopped

Beat egg yolks until thick and pale. Add confectioners sugar and beat again. Fold in egg whites, beat stiffly. Spread the batter evenly in large buttered and floured rectangular jelly roll pan. Bake at 350 degrees for 10-15 minutes until a silver knife thrust into cake comes out clean. Turn cake out and sprinkle with sugar. Trim edges, roll the cake in a towel and cool. Unroll cake, spread with 3 tablespoons mocha butter cream frosting over the roll, using a spatula to make a rough surface like bark. Decorate with frosting forced through a pastry tube. Sprinkle ends with pistachio nuts.

MOCHA BUTTER CREAM:

1/2 c. butter
1/2 c. sugar
2 tsp. strong coffee
1 tbsp. dark cocoa