Chocolate and White Yule Log

10 to 12 servings.

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

1. Heat oven to 375 °F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. Bake 12 to 15 minutes or until top springs back when touched lightly in center.
   
6. Immediately loosen cake from edges of pan; invert on clean linen towel sprinkled with powdered sugar.
   
7. Carefully peel off foil.
   
8. Immediately roll cake in towel starting from narrow end; place on wire rack.
   
9. Cool completely.
   
10. Prepare WHITE cream FILLING.
    
11. Unroll cake; remove towel.
    
12. Spread with filling; reroll cake.
    
13. Spread chocolate GLAZE over top and sides.
    
14. Cover; refrigerate until just before serving.
    
15. Garnish with WHITE LEAVES and Candied cherries, if desired.
    
16. Cover; refrigerate leftover dessert.

WHITE cream FILLING

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

Chocolate GLAZE

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