Chocolate and White Yule Log

Ingredients

 * 4 	 	eggs, separated and at room temperature
 * 1/2 	cup 	Plus 1/3 cup Sugar, divided
 * 1 	tsp 	vanilla extract
 * 1/2 	cup 	all-purpose flour
 * 1/4 	cup 	HERSHEY'S cocoa
 * 1/2 	tsp 	baking powder
 * 1/4 	tsp 	baking soda
 * 1/8 	tsp 	salt
 * 1/3 	cup 	water

WHITE cream FILLING

 * 1/2 teaspoon unflavored gelatin
 * 1 tablespoon cold water
 * 2/3 cup HERSHEY'S Premier white chips
 * 1/4 cup milk, 1 teaspoon vanilla extract
 * 1 cup (1/2 pt.) cold whipping cream

chocolate GLAZE

 * 2 tablespoons butter or margarine
 * 2 tablespoons HERSHEY'S cocoa or Dutch Processed cocoa
 * 2 tablespoons water
 * 1 cup powdered sugar
 * 1/2 teaspoon vanilla extract

Directions
Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil. Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup Sugar, a tablespoon at a time, beating on high speed of mixer until stiff peaks form. Beat egg yolks and vanilla in medium bowl on high speed about 3 minutes; gradually add remaining 1/3 cup Sugar. Continue beating 2 additional minutes or until mixture is thick and lemon-colored. Stir together flour, cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gradually fold chocolate mixture into egg whites; spread batter evenly into prepared pan. Bake 12 to 15 minutes or until top springs back when touched lightly in center.  Immediately loosen cake from edges of pan; invert on clean linen towel sprinkled with powdered sugar.  Carefully peel off foil.  Immediately roll cake in towel starting from narrow end; place on wire rack.  Cool completely. Prepare WHITE cream FILLING.  Unroll cake; remove towel.  Spread with filling; reroll cake.  Spread chocolate GLAZE over top and sides.  Cover; refrigerate until just before serving.  Garnish with WHITE LEAVES and Candied cherries, if desired.  Cover; refrigerate leftover dessert.
 * 10 to 12 servings.

WHITE cream FILLING
Sprinkle gelatin over cold water in small cup; let stand 1minute to soften. <BR> Place white chips and milk in small microwave-safe bowl. <BR> Microwave at HIGH (100%) 30 seconds to 1 minute; stir after 30 seconds, until chips are melted and mixture is smooth when stirred. <BR> Add gelatin mixture and vanilla; stir until gelatin is dissolved. <BR> Cool to room temperature. <BR> Beat whipping cream in small bowl until stiff; carefully fold into chip mixture. <BR> Refrigerate 10 minutes or until filling begins to set.
 * About 2 cups filling.

chocolate GLAZE
Melt butter in small saucepan over low heat; add cocoa and water. <BR> Cook, stirring constantly, until smooth and slightly thickened. <BR> Do not boil. Remove from heat; cool slightly. <BR> Gradually add powdered sugar and vanilla, beating with whisk until smooth.
 * About 2/3 cup.