Mocha Butter Cream Yule Log

• 5 large eggs, room temperature, separated
• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons baking cocoa
• 2 tablespoons plus 1-1/2 teaspoons all-purpose flour
• 1/2 cup whole milk
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts, optional
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 tablespoon baking cocoa
• 1 teaspoon strong brewed coffee
• Confectioners' sugar, optional
• Chopped nuts, optional

1. In a large bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining.
2. Grease a 15x10x1-in. baking pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350u0b0 for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack.
3. Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners' sugar. Trim edges from all four sides of cake.
4. For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a bowl, cream sugar, butter and vanilla. Add flour mixture; beat until fluffy. Fold in walnuts if desired. Spread over cake; roll up, jelly-roll style, starting from one short end.
5. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners' sugar and nuts if desired.

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Taken from www.tasteofhome.com/recipes/mocha-butter-cream-yule-log/ (may not work)