Categories: christmas, holiday
Ingredients
- 1 pkg. (2-layer size) yellow cake mix
- 4 eggs
- 1 cup plain nonfat yogurt
- 1/2 cup oil
- 3 Tbsp. powdered sugar
- 1/2 cup powdered sugar, sifted
- 1 container (8 oz.) Cream Cheese Spread
- 2 squares Semi-Sweet Baking Chocolate, divided
- 3 Tbsp. Instant Coffee
- 1 tub (8 oz.) Whipped Topping, thawed
Directions
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PREHEAT oven to 350°F.
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Line greased 15×10×1-inch baking pan with parchment or wax paper.
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Grease and flour paper; set aside.
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Place cake mix, eggs, yogurt and oil in large bowl; beat with electric mixer on medium speed 1 to 2 min. or until well blended. Spread 3 cups of the batter into prepared baking pan; tap pan gently on counter to remove any air bubbles.
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Pour remaining batter into 4 to 6 paper-lined medium muffin cups.
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Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean.
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Place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with the 3 Tbsp. powdered sugar.
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Invert cake onto prepared towel; remove pan and top sheet of parchment paper. Starting at 1 of the short ends, roll up cake with parchment paper and towel.
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Cool on wire rack 30 min.
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Remove cupcakes from pan to wire rack; cool completely.
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Set cupcakes aside for another use.
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GRATE enough of the chocolate to measure 1 Tbsp. grated chocolate; set aside. Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until partially melted.
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Stir until completely melted.
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Beat the 1/2 cup powdered sugar and the cream cheese spread in small bowl with electric mixer on medium speed until well blended.
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Stir in melted chocolate.
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UNROLL cake; remove paper and towel. Spread cake with cream cheese mixture; roll up.
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Refrigerate 30 min.; place on serving plate. Stir instant coffee granules into whipped topping; spread over log.
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Refrigerate at least 2 hours.
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Cut into 20 (1/2-inch-thick) slices to serve. Sprinkle with reserved grated chocolate.