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Chocolate Lincoln Log (VRP 005)

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Chocolate Lincoln Log

Chocolate Lincoln Log

Chocolate Lincoln Log Recipe Card Front

Front of the recipe card for Chocolate Lincoln Log.

Click here to view the chocolate frosting recipe that is mentioned on the Chocolate Lincoln Log cake recipe card to use.

BTW, if you don’t know what a Chocolate Lincoln Log cake looks like, envision a big Swiss Roll.  

Chocolate Lincoln Log Cake Recipes

Chocolate Lincoln Log Recipe Card Back

Back of the recipe card for Chocolate Lincoln Log.

Vintage Recipe Box 005

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Chocolate Lincoln Log Recipe

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Chocolate Lincoln Log

Chocolate Lincoln Log


  • 5 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1 cup granulated sugar, divided
  • 1 tablespoon orange rind
  • 2 tablespoons sherry
  • 1 cup sifted cake flour
  • 1/4 teaspoon salt
  • confectioner's sugar
  • 1 cup heavy cream, whipped
  • 1/2 teaspoon vanilla
  • Chocolate Frosting
  • Maraschinos cherries


  1. Beat egg whites until foamy
  2. Add cream of tartar and beat until stiff
  3. Gradually beat in 1/2 cup granulated sugar, 1 tablespoon at a time
  4. In a separate bowl, beat egg yolks until thick and lemon colored
  5. Beat in 1/2 cup sugar, orange rind, and sherry
  6. Fold egg yolk mixture into egg whites
  7. Sift flour with salt
  8. Fold in gradually into egg mixture
  9. Pour into foil lined 15" x 10" x 1" jelly roll pan
  10. Bake at 375 degrees for 20 minutes
  11. When baked turn out on towel sprinkled with confectioners sugar
  12. Carefully remove foil from cake
  13. Roll the cake up from the 10" in the towel and let stand until cool
  14. Unroll carefully and spread whipped cream, sweetened and flavored with vanilla
  15. Reroll and spread quickly with frosting
  16. Run tines of fork lengthwise of cake
  17. Freeze unwrapped
  18. When frozen wrap in moisture-proof paper to store

Chocolate Lincoln Log

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