This topic contains 1 reply, has 1 voice, and was last updated by mos December 11, 2018 at 7:34 pm.

  • Author
  • #394580


    Yule Log II

    1 pkg yellow cake mix
    4 eggs
    1 cup plain nonfat yogurt
    1/2 cup oil
    3 tbs powdered sugar
    1/2 cup powdered sugar, sifted
    8 oz cream cheese, softened
    2 oz semi-sweet chocolate, divided
    3 tbs instant coffee
    8-oz tub frozen whipped topping, thawed
    Heat oven to 350°.
    Line greased 15x10x1-inch pan with parchment or waxed paper. Grease and flour paper. Set aside. Beat first 4 ingredients in large bowl with mixer until well blended. Spread 3 cups batter into pan. Tap pan gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 paper-lined 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 3 tbs powdered sugar. Invert cake onto 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 chocolate to measure 1 tbs. Set aside. Microwave remaining chocolate in small microwaveable bowl on high 1 min or until partially melted. Stir until completely melted. Beat 1/2 cup powdered sugar and cream cheese spread in small bowl with mixer 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 slices to serve. Sprinkle with reserved grated chocolate.

You must be logged in to reply to this topic. Login Register