Yule Log

Ingredients

Chocolate Sponge Roll Ingredients:

  • 3/4 cup Cake Flour
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 5 eggs (room temp.)
  • 3/4 cup Sugar
  •  2 Tbsp Sugar
  • 2 squares Unsweetened Chocolate
  • 1/4 cup cold water
  • 1/2 tsp. Baking Soda
  • Powdered Sugar

Chocolate Sponge Roll Directions:

  1. Preheat oven to 350°.
  2. Sift Flour with baking powder & salt.
  3. Beat eggs in large bowl with mixer at high speed.
  4. Add 3/4 cup sugar gradually & beat till it becomes fluffy, thick & light colored.
  5. Fold in flour mixture gradually.
  6. Melt chocolate
  7. Add cold water, 2 Tbsp Sugar + Baking Soda, stir till thick and smooth.
  8. Blend quickly into batter.
  9. Grease bottom and sides of a 10"x15" jelly roll pan.
  10. Line bottom with waxed paper then grease waxed paper.
  11. Pour batter into pan.
  12. Bake at 350° for 18-20 minutes.
  13. Turn onto powdered sugared sprinkled cloth.
  14. Trim off crisp edges and roll up cloth in cake, from short end.
  15. Cool & remove cloth.

Instructions

Chocolate Glaze Ingredients:

  • 1 square Unsweetened Chocolate
  • 1 Tbsp. butter
  • 3/4 cup Powdered Sugar
  • dash of Salt
  • 2 Tbsp. (about) hot milk (closer to 1 Tbsp)

Chocolate Glaze Directions:

  1. Melt chocolate with butter over low hear
  2. remove from heat, add sugar & salt.
  3. Add milk (small about at a time) till mixture is of glaze consistency.
  4. Blend well.
  5. Spread over cake while warm. (Spread with spatula)

Makes 1/2 cup of glaze.

Notes

from the kitchen of Deb & Tom Lizer

Ingredients:

  • 1 tsp Vanilla
  • 1/2 tsp Almond Extract
  • Green Food Coloring (gel works better)
  • Yellow Food Coloring (gel works better)
  • 1 - 41/2 oz container cool whip (Thawed)
  • Chocolate Sponge Roll (SEE RECIPE BELOW)
  • Chocolate Glaze (SEE RECIPE BELOW)
  • 2 Tbsp. Chopped Almonds
  • Candied Cherries (halved)

Directions to Assemble:

  1. Blend vanilla, almond extract & food colorings into cool whip.
  2. Fill Chocolate sponge roll with Cool Whip mixture.
  3. Roll up again, leaving edge of cake underneath.
  4. Spread chocolate glaze on it. (Make lines with a fork)
  5. Sprinkle with almonds.
  6. Decorate with Cherry pieces.
  7. Refrigerate till read to serve.