Sunday, December 28, 2008
Bûche de Noël (Yule Log) Recipe
"Parker learned about "traditions" this year at school. He informed me that according to history we should be making the "log dessert" because our family originated from England." Here is an attempt that Parker and I made. It looks as though it will be a Holiday Tradition for years to come.Parker thinks it tastes like a fancy HOHO.
You can substitute the filling with softened ice cream and drizzle with hot fudge instead of the rich chocolate icing. If you want to get creative, you could use any flavor of cake mix and filling combos........This is very easy. My favorite was a chocolate cake peppermint ice cream combo.
This would be a great summertime dessert as well. You can store one in the freezer up to 1 month .
1 3/4 C. Betty Crocker Super Moist devils food cake mix (from 18.25 oz. box)
1/3 C. water
2 TBL Oil
1 TBL Powdered Sugar
Rich Chocolate Frosting
1/2 C. Whipping Cream
1 C. Semisweet Chocolate Chips (6oz)
1 TBL corn syrup
1/4 teas. vanilla
Filling use your favorite buttercream icing or ice cream:
This is what we used:
4 cups confectioners' sugar
1/2 cup butter
5 tablespoons milk 1 teaspoon vanilla extract
1. Heat oven to 375* Line bottom only of 15x10x1 in. jelly roll pan with wax paper or foil. Spray with baking spray with flour.
2. In a large bowl beat the eggs with an electric mixer on high for about 5 minutes until thick and lemon colored. Add cake mix water and oil. Beat on low speed for 30 seconds,then on medium speed for 1 minute,scraping bowl occasionally. Pour into pan.
3. Bake 11 to 14 minutes or until cake springs back when lightly touched in center.
Turn cake upside down onto clean kitchen towel sprinkled generously with powdered sugar,carefully remove foil or wax paper. While hot roll up cake and towel starting from the narrow end. Cool completely on cooling rack for about 1 hour.
4. Meanwhile in a medium microwavable bowl, microwave whipping cream uncovered on high 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in the chocolate chips and corn syrup, let stand 3 minutes. Beat gently with wire whisk until smooth add vanilla. Refrigerate about 1 hour stirring every 15 minutes, until spreading consistency.
5. Unroll cake carefully and remove towel. Spread filling evenly over cake, roll up cake. Place on cooling rack on a sheet of waxed paper. Frost cake with the chocolate,using a fork to drag the tines through frosting to resemble a log.(Don't be intimidated by this, Parker did the fork tines part and it turned out great.)
Let stand 15 minutes. Transfer to a serving platter. Store loosely covered in refrigerator.