Do you have the recipe for a Yule Log Cake?!
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
PREHEAT oven to 350°F. Line greased 15x10x1-inch baking pan with parchment or wax paper. Grease and flour paper; set aside. 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. Pour remaining batter into 4 to 6 paper-lined medium muffin cups. Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. MEANWHILE, place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with the 3 Tbsp. powdered sugar. 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. Cool on wire rack 30 min. Remove cupcakes from pan to wire rack; cool completely. Set cupcakes aside for another use. 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. Stir until completely melted. Beat the 1/2 cup powdered sugar and the cream cheese spread in small bowl with electric mixer on medium speed until well blended. Stir in melted chocolate. UNROLL cake; remove paper and towel. Spread cake with cream cheese mixture; roll up. Refrigerate 30 min.; place on serving plate. Stir instant coffee granules into whipped topping; spread over log. Refrigerate at least 2 hours. Cut into 20 (1/2-inch-thick) slices to serve. Sprinkle with reserved grated chocolate.
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Answers: Festive Yule Log
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
PREHEAT oven to 350°F. Line greased 15x10x1-inch baking pan with parchment or wax paper. Grease and flour paper; set aside. 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. Pour remaining batter into 4 to 6 paper-lined medium muffin cups. Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. MEANWHILE, place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with the 3 Tbsp. powdered sugar. 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. Cool on wire rack 30 min. Remove cupcakes from pan to wire rack; cool completely. Set cupcakes aside for another use. 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. Stir until completely melted. Beat the 1/2 cup powdered sugar and the cream cheese spread in small bowl with electric mixer on medium speed until well blended. Stir in melted chocolate. UNROLL cake; remove paper and towel. Spread cake with cream cheese mixture; roll up. Refrigerate 30 min.; place on serving plate. Stir instant coffee granules into whipped topping; spread over log. Refrigerate at least 2 hours. Cut into 20 (1/2-inch-thick) slices to serve. Sprinkle with reserved grated chocolate.
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A traditional B?che de No?l (Yule Log) is a French Christmas specialty made from a thin sponge cake that's iced, rolled up, and decorated to look like a Yule log. Here, we've created a simpler single-serving version that makes a great project with kids. Yodel snack cakes stand in for the rolled-up sponge cakes, and the fun comes from decorating them with frosting, candies, and anything else you wish.
Servings: Makes 1 b?che de No?l, serving 1.
Ingredients2 Yodel snack cakes
1/4 cup purchased or homemade chocolate frosting
Assorted decorations such as cloth leaves (available at floral shops and craft stores), chopped maraschino cherries, Red Hots, M&M's and other candies, colored sugars, shredded coconut, confectioner's sugar, and cocoa powder
Special equipment: Toothpicks, small offset spatula or butter knife
Place Yodels in freezer 5 minutes to firm up chocolate coating, then peel off and discard (or eat!) coating.
Using small sharp knife, cut thin slice off each end of Yodels. Cut 1 Yodel in half crosswise on angle and discard (or eat!) 1 half.
Using toothpick, attach other half of cut Yodel to whole Yodel to form "branch." Using small offset spatula or butter knife, cover Yodels with frosting, drawing spatula in long strokes down length of "log" to give appearance of bark and leaving ends of "logs" uncovered to show spiral pattern. Once branch is secured with frosting, gently remove toothpick.
Decorate as desired with leaves, chopped cherries or red candies for berries, brown candies and/or cocoa powder for earth, and shredded coconut or confectioner's sugar for snow.
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b?che de No?l
[BOOSH duh noh-EHL]
Literally translated as "yule log," this traditional French Christmas cake is shaped and decorated to resemble a log. It's made of a sheet of GENOISE that is spread with mocha or chocolate BUTTERCREAM, rolled into a log shape and covered with more buttercream. The surface is ridged to resemble the bark of a log, and sometimes garnished with MERINGUE "mushrooms" and with "moss" made from chopped pistachio nuts.
? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.