Graham Cracker Log
|Shortening||1⁄4 Cup (4 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Sifted all purpose flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Graham cracker crumbs||1 2⁄3 Cup (26.67 tbs)|
Cream shortening and sugar together.
Add eggs and beat well.
Sift dry ingredients together and add alternately to creamed mixture with the milk and crumbs.
Grease and line a jelly-roll pan with waxed paper.
Spread batter in the pan and bake at 350F for 20 minutes.
Cool slightly, then turn out on a damp towel sprinkled with granulated sugar.
Roll up in towel until cool.
Unroll and spread with Mocha Cream Filling.
Roll up again and ice with Coffee Icing, spreading it unevenly to resemble bark.
Grate 1 square semisweet chocolate over icing.
MOCHA-CREAM FILLING: Whip 1/2 pint heavy cream until stiff.
Mix together and fold in 2 tablespoons cocoa, the same or slightly more fine sugar and 1/2 teaspoon instant coffee.
Coffee ICING: Combine 4 tablespoons soft butter with 2 cups sifted icing sugar and enough strong cooled coffee to make a spready consistency.