Hot Cocoa Yule Log
Prep Time 40 min
Total 2 hr 40 min
Servings 8
Ingredients:
1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
6 large eggs
1/2 cup water
1/2 cup vegetable oil
Powdered sugar for dusting
Filling
1/2 cup butter, softened
1 1/2 cups powdered sugar
1 jar (7 oz) marshmallow creme
Frosting
1 cup butter, softened
4 packets (1.38 oz each) hot cocoa mix
2 1/2 cups powdered sugar
1 to 2 tablespoons heavy whipping cream
Decoration
Hot cocoa mix (from 1.38-oz packet)
Powdered sugar
Directions:
Heat oven to 350°F. Generously grease a 15x10x1-inch pan. Line a greased pan with parchment paper and generously grease the parchment paper.
In a large bowl, beat eggs with an electric mixer (or use a stand mixer with a whisk attachment) on high speed for 5 to 10 minutes or until pale yellow and doubled in volume.
Add the water and oil; beat on low speed until blended. Add the dry cake mix and beat on medium speed until the batter is smooth. Pour about 2 1/2 to 3 cups of batter into the 15x10x1-inch pan (See Tips for using leftover batter.)
Bake for about 15 minutes or until the cake springs back when lightly touched in the center.
Meanwhile, generously dust a clean tea towel or piece of parchment paper with powdered sugar.
Run a knife or metal spatula around the edges of the pan to loosen the cake, if needed. Carefully turn the hot cake upside down onto the tea towel. Peel the parchment paper away from the cake. Gently roll up the hot cake and towel from the short side to create a tight spiral. Set the rolled cake seam-side down on a cooling rack. Cool completely, about 40 minutes.
Meanwhile, in a large bowl, beat 1/2 cup butter with an electric mixer until creamy and smooth. Gradually beat in 1 1/2 cups powdered sugar. Beat for 1 to 2 minutes or until pale and fluffy. Beat in the marshmallow creme until smooth and well blended. Set the filling aside.
In another large bowl, beat 1 cup butter with an electric mixer on low speed until smooth and creamy. Add the hot cocoa mix and continue beating until light and fluffy. Gradually beat in the 2 1/2 cups powdered sugar, scraping the side and bottom of the bowl as needed. Increase speed to medium and beat for 1 minute. Beat in 1 tablespoon of heavy cream until just blended. Add additional cream as needed until the frosting is a spreadable consistency.
Gently unroll the cooled cake onto a baking sheet. Spread the marshmallow creme filling over the cake in an even layer. Reroll the cake using the tea towel or parchment paper to assist as needed. Refrigerate 1 hour or freeze 30 minutes before frosting.
Place the chilled cake roll on a serving plate. Spread a generous layer of the frosting over the entire cake roll. (See Tips for using leftover frosting.) Use an angled metal spatula to create swoops and grooves to look like bark. Dust with a layer of hot cocoa mix and then a layer of powdered sugar for a snowy effect.
Notes:
How to Store Hot Cocoa Yule Log:
Follow these tips to store your Hot Chocolate Yule Log.
Refrigerator:
Place the cake in an airtight container or cover well with plastic wrap. Store in the refrigerator for up to 3 days.
Freezer:
Wrap slices of cake in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the refrigerator.
How to Make Two Hot Cocoa Yule Logs:
What’s better than one Hot Cocoa Yule Log? You guessed it, two! By dividing the recipe, you can have one log to keep and one to share.
Heat the oven and prepare two 13x9-inch pans as instructed in Step 1 of the recipe. Prepare the batter and divide it evenly between the two pans. Bake for 13 minutes or until the cake springs back when lightly touched. Continue with Steps 5 through 8 of the recipe. In Step 9, divide the filling evenly between the two rolls.
Keep in mind that these smaller logs will have less filling than a single, larger log. Roll and chill the logs according to the recipe instructions. Finally, in Step 10, divide the frosting evenly between the two logs and dust as directed.
Recipe courtesy of Betty Crocker.com
