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Mocha Butter Cream Yule Log

 Mocha Butter Cream Yule Log
It's become a tradition to prepare this yule log for holiday gatherings. The filling recipe came from an aunt and the butter cream frosting was my creation. I've taught cake decorating in 4-H for 14 years, but I've been cooking since I was old enough to stand on a chair and help my mother. Now my 9-year-old granddaughter is showing interest, too!
14-18 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 5 eggs, room temperature, separated
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons baking cocoa
  • FILLING:
  • 2 tablespoons plus 1-1/2 teaspoons all-purpose flour
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup chopped walnuts, optional
  • MOCHA BUTTER CREAM FROSTING:
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon baking cocoa
  • 1 teaspoon strong brewed coffee
  • Confectioners' sugar, optional
  • Chopped nuts, optional

Directions

  • In a large bowl, beat egg yolks at high speed until light and fluffy.
  • Gradually add sugar, beating until mixture is thick and
  • light-colored. Add flour and cocoa, beating on low speed. In another
  • bowl, beat egg whites until soft peaks form; fold into batter. mix

2 of 2

Mocha Butter Cream Yule Log (continued)

Directions (continued)

  • until no streaks of white remaining.
  • Grease a 15-in. x 10-in. x 1-in. baking pan; line with waxed paper,
  • and grease and flour paper. Spread batter evenly in pan. Bake at
  • 350° for 15 minutes or until cake springs back when touched
  • lightly. Cover with waxed paper and cool completely on wire rack.
  • Remove paper; invert cake onto an 18-in. long piece of waxed paper
  • dusted with confectioners' sugar. Trim edges from all four sides of
  • cake.
  • For filling, combine flour and milk in a saucepan. Cook over low
  • heat; stirring until thick. Cool. In a bowl, cream sugar, butter and
  • vanilla. Add flour mixture; beat until fluffy. Fold in walnuts if
  • desired. Spread over cake; roll up, jelly-roll style, starting from
  • one short end.
  • For frosting, beat butter until fluffy in a small bowl. Beat in
  • sugar, cocoa and coffee. Spread over cake, using a fork to create a
  • bark-like effect. Sprinkle with confectioners' sugar and nuts if
  • desired. Yield: 14-18 servings.
Nutritional Facts: 1 serving (1 slice) equals 233 calories, 17 g fat (10 g saturated fat), 101 mg cholesterol, 175 mg sodium, 19 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.