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1
Beat eggs until foamy.
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2
Gradually add sugar, salt and vanilla.
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3
Continue beating until very thick and ivory colored.
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4
Do not underbeat.
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5
Fold in flour, one-fourth at a time.
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6
Fold gently but thoroughly after each addition.
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7
Pour into 15 1/2 x 15 1/2 x 1-inch jelly roll pan, well greased on the bottom, lined with waxed paper, then greased again.
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8
Bake in moderate oven (350 degrees) 18 to 22 minutes.
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9
Turn out immediately on towel sprinkled with confectioners' sugar.
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10
Remove paper.
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11
Roll in towel, starting from 15-inch side; cool.
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12
Unroll and spread Chocolate Butter Cream down center.
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13
Bring 15-inch sides together so they just meet.
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14
Place seam-side down on serving plate; chill.
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15
Cover with Chocolate Frosting.
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16
Draw tines of fork lengthwise through frosting to resemble bark.
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17
If desired, garnish with candied cherries or Funsten's Nuts.
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18
Chocolate Butter Cream: Combine sugar and cornstarch in saucepan.
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19
Add eggs or egg yolks.
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20
Beat until light and fluffy.
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21
Stir in milk; cook over medium heat stirring constantly, until thick.
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22
Remove from heat.
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23
Blend in melted chocolate; mix well.
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24
Cool to lukewarm.
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25
Blend in well-creamed butter and vanilla.
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26
Chill thoroughly.
