Yule Log

(from AnnM917’s recipe box)

Source: RecipeThing user sgrey522 (from RecipeThing user gabjos)

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

  1. PREHEAT oven to 350°F.

  2. Line greased 15×10×1-inch baking pan with parchment or wax paper.

  3. Grease and flour paper; set aside.

  4. 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.

  5. Pour remaining batter into 4 to 6 paper-lined medium muffin cups.

  6. Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean.

  7. Place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with the 3 Tbsp. powdered sugar.

  8. 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.

  9. Cool on wire rack 30 min.

  10. Remove cupcakes from pan to wire rack; cool completely.

  11. Set cupcakes aside for another use.

  12. 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.

  13. Stir until completely melted.

  14. Beat the 1/2 cup powdered sugar and the cream cheese spread in small bowl with electric mixer on medium speed until well blended.

  15. Stir in melted chocolate.

  16. UNROLL cake; remove paper and towel. Spread cake with cream cheese mixture; roll up.

  17. Refrigerate 30 min.; place on serving plate. Stir instant coffee granules into whipped topping; spread over log.

  18. Refrigerate at least 2 hours.

  19. Cut into 20 (1/2-inch-thick) slices to serve. Sprinkle with reserved grated chocolate.

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