Print Options

Back to Yule Log >

Include these items:

Taste of Home Logo

Yule Log

 Yule Log
If you have a birthday— for either a child or adult—that falls during the holidays to fete, why not celebrate it with the season's spirit? This tasty cake stems from a long-standing Christmas tradition. "During the Middle Ages," explains Food Editor Mary Beth Jung, "people would cut down a huge tree to burn throughout the Christmas season. Later on, folks sweetened the idea by making c
8 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • 4 eggs
  • 1/3 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 ounces semisweet chocolate, melted and cooled
  • 1/3 cup water
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 tablespoons confectioners' sugar
  • 1 can (16 ounces) coconut-pecan frosting
  • 1 can (16 ounces) milk chocolate frosting, divided
  • Large marshmallows
  • Baking cocoa


  • In a bowl, beat egg yolks, sugar and vanilla on high until thick and
  • lemon-colored, about 5 minutes. Reduce speed to low; beat in
  • chocolate and water until blended. Add flour and baking soda; mix
  • well.
  • In another bowl, beat egg whites on high until stiff peaks form. Fold
  • in the chocolate mixture. Spread evenly in a greased and floured
  • 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 15 minutes
  • or until a toothpick inserted near the center comes out clean. Cool
  • in pan on a wire rack for 5 minutes.
  • Meanwhile, sprinkle a kitchen towel with confectioners' sugar. Invert

2 of 2

Yule Log (continued)

Directions (continued)

  • cake onto the towel. Starting from a short end, roll up cake in the
  • towel. Place seam side down on a wire rack to cool completely.
  • Unroll cake; spread coconut-pecan frosting to within 1 in. of edges;
  • roll up cake without the towel. Cut and reserve a narrow diagonal
  • slice from each end of the cake. Reserve 2 tablespoons chocolate
  • frosting for mushrooms. Attach diagonal cake slices with a little of
  • the frosting to opposite sides of cake with remaining frosting. With
  • the tines of a fork, make strokes in the frosting to resemble bark
  • on a tree trunk.
  • For the mushrooms, half marshmallows widthwise. Flatten half of each
  • marshmallow for cap of mushroom; roll other half between palms of
  • hands for stem. Attach caps to stems with the reserved frosting.
  • Dust tops of mushrooms with cocoa; place around the log. Yield: 8
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 610 calories, 30 g fat (10 g saturated fat), 106 mg cholesterol, 337 mg sodium, 80 g carbohydrate, 2 g fiber, 4 g protein.