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Chocolate and White Yule Log

4 large eggs, separated and at room temperature
1/2 cup plus 1/3 cup granulated sugar, divided use
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
WHITE CREAM FILLING (recipe follows)
CHOCOLATE GLAZE (recipe follows)

1. Heat oven to 375°F. Line 15-1/2 x 10-1/2 x 1-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. 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.
6. 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.

Makes 10 to 12 servings.

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 cold whipping cream

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

Makes about 2 cups filling.

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

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

Makes about 2/3 cup glaze.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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