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INGREDIENTS

1 tsp vanilla extract
1/2 tsp almond extract
8 drops green food coloring
4 drops yellow food coloring
1 4 1/2-oz pkg Cool Whip, thawed
chocolate Sponge Rolls
chocolate Glaze
2 tbsp chopped almonds
candied cherries, halved or quartered

DIRECTIONS

Blend vanilla, almond extract, and food coloring into Cool Whip. Fill Chocolate sponge roll with Cool Whip mixture. Roll up again, leaving edge of cake underneath; place on serving platter. Spread chocolate glaze over top and sides of cake roll; sprinkle with almonds. Decorate with cherry pieces. Refrigerate until ready to serve.

Chocolate Sponge Roll

INGREDIENTS

3/4 c sifted cake flour
1/2 tsp bkaing powder
1/2 tsp salt
5 eggs, at room temperature
Sugar
2 1/2 sq unsweetened chocolate
1/4 c cold water
1/4 tsp soda
confectioners' sugar

DIRECTIONS

Sift flour with baking powder and salt. Beat eggs in large bowl with electric mixer at high speed, adding 3/4 c sugar gradually and beating until mixture becomes fluffy, tight, and light colored. Fold in flour mixture gradually. Melt chocolate in saucepan over very low heat; add cold water, 2 tbsp sugar, and soda immediately, stirring until thick and smooth. Blend quickly into batter. Grease bottom and side of 15 x 10 inch jelly roll pan. Line bottom with waxed paper; grease waxed paper. Pour batter into prepared pan. Bake in preheated 350-degree oven for 18-20 minutes or until cake tester inserted into center comes out clean. Turn cake out onto cloth that should be sprinkled lightly with confectioners' sugar beforehand. Remove paper quickly; trim off crisp edges of cake. Roll up, rolling cloth up in cake, starting with short side. Place on rack to cool. Unroll, remove cloth.

Chocolate Glaze

INGREDIENTS

1 sq unsweetened chocolate
1 tbsp butter
3/4 unsifted confectioners' sugar
dash salt
2 tbsp hot milk

DIRECTIONS

Melt chocolate with butter in saucepan over low heat; remove from heat. Add sugar and salt; add milk, a small amount at a time, until mixture is of glaze consistency. Blend well. Spread over cake while warm; spread with spatula. Yield: 1/2 cup.