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!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14-18 servings.
Number Of Ingredients 18
Steps:
- 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 until no streaks of white remaining. , Grease a 15x10x1-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.
Nutrition Facts :
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