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Cocoa Frosting Yule Log

 Cocoa Frosting Yule Log
Here is a holly-trimmed version of the traditional yule log cake that is sure to cause murmurs of appreciation. It is one of my most requested Christmas recipes.—Jane Birch, Edison, New Jersey
12-14 ServingsPrep: 45 min. Bake: 20 min.


  • 1-1/3 cups finely ground walnuts
  • 3/4 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 10 eggs, separated
  • 1-1/3 cups sugar, divided
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • Additional baking cocoa
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 tablespoons baking cocoa
  • 3 tablespoons butter, melted
  • 3 to 4 tablespoons hot water, divided
  • 1/4 cup light corn syrup
  • 3-1/4 cups confectioners' sugar, divided
  • Large and small green gumdrops
  • Red-hot candies


  • Line two greased 15-in. x 10-in. x 1-in. baking pans with parchment
  • paper. Grease the paper and set aside. In a bowl, combine the

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Cocoa Frosting Yule Log (continued)

Directions (continued)

  • walnuts, flour and cocoa; set aside.
  • In a large bowl, beat egg yolks on high until light and fluffy.
  • Gradually add 2/3 cup sugar, beating until mixture is thick and
  • lemon-colored. Beat in vanilla. Add cocoa mixture; beat on medium
  • for 1 minute.
  • In another large bowl, beat the egg whites, salt and cream of tartar
  • on medium speed until soft peaks form. Gradually beat in remaining
  • sugar, 1 tablespoon at a time, on high until stiff glossy peaks form
  • and sugar is dissolved. Gently fold into cocoa mixture.
  • Spread batter into prepared pans. Bake at 350° for 18-20 minutes
  • or until cake springs back when lightly touched. Cool cakes in pans
  • for 5 minutes. Turn each onto a kitchen towel dusted with additional
  • cocoa. Gently peel off parchment paper. Roll up each cake in a
  • towel, starting with the short side. Cool completely on a wire rack.
  • For filling, in a large bowl, beat cream until it begins to thicken.
  • Gradually add confectioners' sugar and vanilla; beat until stiff
  • peaks form. Unroll cakes and spread evenly with cream mixture to
  • within 1/2 in of edges. Roll up each cake again.
  • Place one cake roll seam side down on the serving plate. Use the
  • second cake roll for the branches. To make branches, measure 3 in.
  • from top right corner of the second cake roll; cut at an angle from
  • that point to the bottom right corner. Measure 3 in. from the top
  • left corner; cut at an angle from that point to the bottom left
  • corner. Save end pieces for another use. Measure 3 in. from the top
  • right and 3 in. from bottom right; cut between the marks. Place cut
  • cake sections along sides of cake for branches.
  • For frosting, in a large bowl beat the cocoa, butter and 2
  • tablespoons water until smooth. Stir in corn syrup and 3 cups
  • confectioners' sugar. Add additional water if necessary to achieve
  • spreading consistency; set aside 1/3 cup of frosting. Frost top and
  • sides of cake with cocoa frosting.
  • To the reserved frosting, stir in the remaining sugar. Place a #5
  • round pastry tip in a pastry or plastic bag; fill with frosting.
  • Pipe lines over frosting to create a bark-like effect. For holly,
  • flatten gumdrops between waxed paper. Cut into holly leaf shapes.
  • Place clusters of holly leaves and red-hot candies together on
  • frosted log. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 piece) equals 470 calories, 24 g fat (11 g saturated fat), 205 mg cholesterol, 260 mg sodium, 59 g carbohydrate, 2 g fiber, 8 g protein.