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Yule Log Cake

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Yule Log Cake
  • Prep Time 35 min
  • Total Time 2 hr 5 min
  • Servings 12
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An impressive chocolate cake roll filled with creamy vanilla frosting will keep the home fires burning throughout the holiday season!

Ingredients

Cake

6
eggs
1
box Betty Crocker™ SuperMoist™ devil's food cake mix
1/2
cup water
1/4
cup vegetable oil
1
tablespoon powdered sugar

Rich Chocolate Frosting

1/2
cup whipping cream
1
cup semisweet chocolate chips (6 oz)
1
tablespoon corn syrup
1/4
teaspoon vanilla

Filling

1
container Betty Crocker™ Whipped vanilla frosting

Directions

  • 1 Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
  • 2 In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Divide remaining batter among muffin cups.
  • 3 Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
  • 4 Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.
  • 5 Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.
Tips  

For a garnish, brush cranberries with water and roll in coarse white or gold sugar. Add fresh mint leaves.

Serve remaining cupcakes with ice cream and hot fudge sauce; sprinkle with holiday candy decorations.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
200
)
Daily Value
Total Fat
22g
34%
(
Saturated Fat
9g
44%
,
Trans Fat
2g
)
Cholesterol
120mg
40%
Sodium
370mg
15%
Potassium
190mg
5%
Total Carbohydrate
58g
19%
(
Dietary Fiber
1g
7%
,
Sugars
41g
)
Protein
5g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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