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Yule Log

I enjoy making something extra special for dessert on Christmas Eve, when we host my husband's family. The pistachio ice cream is a unique filling.—Valerie Gee, West Seneca, New York

10 ServingsPrep: 35 min. Bake: 15 min. + freezing

Ingredients

3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners' sugar
3 cups pistachio ice cream, softened
12 ounces bittersweet chocolate, divided

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment
paper; grease the paper and set aside.
In a large bowl, beat eggs for 3 minutes. Gradually add sugar,
beating for 2 minutes or until mixture becomes thick and
lemon-colored. Stir in water and vanilla. Combine the flour, baking
powder and salt; add to egg mixture and beat until smooth.
Spread batter evenly into prepared pan. Bake at 350° for 12-15
minutes or until cake springs back when lightly touched. Cool for 5
minutes.
Invert cake onto a kitchen towel dusted with confectioners' sugar.
Gently peel off parchment paper. Roll up cake in the towel
jelly-roll style, starting with a short side. Cool completely on a

2 of 2

Yule Log (continued)

Directions (continued)

wire rack.
Unroll cake; spread ice cream evenly over cake to within 1/2 in. of
edges. Roll up again. Place seam side down on a serving platter.
Cover and freeze for at least 1 hour.
In a microwave, melt four ounces of chocolate; stir until smooth.
Spread over a parchment paper-lined baking sheet. Refrigerate for 30
minutes.
Break chilled chocolate into 3-in. x 1-in. pieces. Melt remaining
chocolate; spread over top, sides and ends of cake. Working quickly,
place chocolate pieces on cake to resemble bark. Freeze until
serving. Remove from the freezer 10 minutes before cutting. Yield:
10 servings.

Nutrition Facts: 1 slice equals 484 calories, 28 g fat (15 g saturated fat), 105 mg cholesterol, 195 mg sodium, 60 g carbohydrate, 3 g fiber, 9 g protein.