8 egg yolks
8 tbsp. sugar
1 tbsp. rum flavoring
8 egg whites, stiffly beaten
8 tbsp. white bread crumbs
8 tbsp. finely ground walnuts, almonds or filberts

Beat egg yolks and sugar until tripled and lemon colored. Add the flavoring, nuts and bread crumbs. Blend gently. Fold in beaten egg whites. Bake in a 10 1/2 x 15 1/2 x 1 jelly roll pan in 350 degree oven for 12 to 15 minutes. When done, immediately roll on towel sprinkled with powdered sugar. Cool and fill.

NUT FILLING:

1 c. milk
2 tbsp. sugar
1 1/2 c. ground nuts
2/3 c. sweet butter
2/3 c. powdered sugar
1 tbsp. rum or flavoring

Cook ground nuts and sugar in milk until thick. Cool. Cream together well the butter, sugar and flavoring. Add to the cooled mixture and blend.

MOCHA COFFEE FILLING:

1 c. strong coffee
2 sq. chocolate
2 eggs
1 tbsp. rum or flavoring
3 tbsp. flour, heaping
1/2 lb. sweet butter
8 tbsp. powdered sugar

Cook coffee, flour, eggs and chocolate until very thick. Cool completely. Cream butter and sugar and gradually add the cooled coffee mixture. Frost the filled roll with chocolate frosting and mark tree bark design on top of roll with prongs of a fork.