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Chocolate Yule Log

For many years, this impressive rolled cake has been a favorite Christmas dessert for our family— everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function.

14-16 ServingsPrep: 50 min. Bake: 10 min. + cooling

Ingredients

4 eggs, separated
2/3 cup sugar, divided
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup heavy whipping cream
2 tablespoons sugar
1/4 teaspoon almond extract
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons milk
2 teaspoons vanilla extract

Directions

Place egg whites in large bowl; let stand at room temperature for 30
minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with
waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks on high speed for 5 minutes or until
thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift
flour, baking cocoa, baking powder and salt together twice;
gradually add to yolk mixture and mix well (batter will be very

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Chocolate Yule Log (continued)

Directions (continued)

thick).
With clean beaters, beat egg whites on medium speed until soft peaks
form. Gradually beat in remaining sugar, 1 tablespoon at a time, on
high until stiff peaks form. Gradually fold into batter. Spread
evenly into prepared pan.
Bake at 375° for 10-12 minutes or until cake springs back when
lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel
dusted with cocoa powder. Gently peel off waxed paper. Roll up cake
in the towel, jelly-roll style, starting with a short side; cool
completely on a wire rack.
Meanwhile, for the filling, beat the cream in a large bowl until soft
peaks form. Gradually add sugar and almond extract, beating until
stiff peaks form. Unroll the cake; spread the filling to within 1
in. of edges. Roll up again.
In a large bowl, cream the butter and confectioners' sugar until
light and fluffy. Beat in the chocolate, milk and vanilla until
smooth. Frost the cake, using a metal spatula to create a bark-like
effect. Yield: 14-16 servings.

Nutrition Facts: 1 serving (1 each) equals 245 calories, 14 g fat (8 g saturated fat), 89 mg cholesterol, 143 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.