Here's a couple more for you Chocolate Addicts:

CHOCOLATE GRAHAM CRACKER TORTE

1 box of Graham crackers--regular or chocolate flavor. The Cinnamon ones don't work too well.
1 pint heavy whipping cream
6 Tablespoons white granulated sugar
4 Tablespoons unsweetened cocoa powder

Whip cream until stiff, gradually adding sugar and cocoa powder. Whip untill stiff, but don't turn it into butter!

Using the whole rectangle of a cracker, cover the entire bottom with whipped cream and stick it to a serving tray. Continue covering crackers with whipped cream and stacking them into a rectangular cake shape. Don't skimp on the cream and be sure to cover cracker clear to edges.

When you have a nice sized stack (usually one envelope of crackers) use the rest of the whipped cream to cover the cake. Refrigerate at least 12 hours--the crackers must absorb moisture from the cream to be able to slice it.

You "diet" people can use Lite or Fat Free Cool Whip with the cocoa powder stirred in........

YULE LOG CAKE

2/3 cup (white) flour
1/2 teaspoon baking powder
1/2 teaspoon salt
5 eggs 3/4 cup sugar
2 oz. unsweetened baking chocolate
1/4 cup cold water
2 Tablespoons sugar
1/4 teaspoon baking soda

Mix flour, baking powder and salt. Beat eggs in large bowl. Gradually beat in 3/4 cup sugar; beat until light and fluffy. Gradually fold in flour mixture. Melt chocolate over very low heat stirring constantly until smooth. Immediately add water, 2 Tablspoons sugar and soda. Blend quickly into batter.

Pour into 15x10x1" jelly roll pan which has been greased on bottom and sides, then lined on bottom with waxed paper and greased again. Bake at 350 for 18-20 minutes, or until toothpick comes out clean. Immediately, remove from pan turn onto clean towel sprinkled with confectioner's sugar, and peel off waxed paper. If necessary, trim off crusty edges. Beginning with short side, roll cake up with towel and allow to cool.

Make frosting:
Beat 3 oz of cream cheese with 3/4 cup confectioner's sugar until light and fluffy. Add 1 teaspoon of vanilla and 4 oz semi sweet chocolate, melted and cooled to room temp. Blend well. Whip 1 1/2 cups heavy cream until stiff peaks form. Fold into chocolate mixture.

Gently unroll cake from towel, and slather about 2 cups of frostin on the inside, and re-roll. Place on serving tray, and frost the outside. Use a flat bladed knife to make "bark patterns" in the frosting.

If desired, you can roll out green gum drops into thin ovals, and cut out holly leaf shapes, and use Cinnamon Imperials (red hots) to garnish. You could also make holly leaves with plain old Green tinted Buttercream frosting.......

Keep refrigerated!!!

This cake is just a bit coarse and dry. You could probably use your favorited Dark Chocolate box cake mix. Just beat it about 30 seconds longer than the instructions say to give it a little more body. The cake can't be too light and fragile or it will break up when you roll it.

(Note: it really isn't as much trouble as it sounds like)and rates a 10 on Choccie Lovers Scale........